A simple summer salad with fresh flavors and a spicy avocado lime dressing.
Black Bean, Corn & Tomato Salad
2Ears Fresh Corn
1Can Low-Sodium Black Beans (15oz), drained and rinsed)
Spicy Avocado Lime Dressing
1/4tspGround Black Pepper
2tbspJarred Jalapeño (add up to 1/4 cup for extra spice!)
Make the Dressing:
Place all ingredients into a food processor (or blender). Blend until smooth. You may need to add additional water to get the dressing to the consistency you like. Taste the dressing and add additional jalapenos if you like some heat! Using a spatula, scoop the dressing into a mason jar or a container with a lid. Set aside.
Make the Salad:
Prep your veggies. Start with the corn, shuck and rinse each corn cob. Stand the corn cob up on a cutting board and using a knife slice down against the cob, cutting the kernels off. Rotate the cob to cut off the next section of kernels, repeat for both ears of corn then place the corn into a large bowl.
Slice the cherry tomatoes in half and place into the bowl with the corn. Peel the cucumber, slice in half lengthwise and using a spoon, remove the seeds. Then half lengthwise into thirds, line up your thirds and cut horizontally making 1/2 inch cuts. Place cucumber into bowl with corn and tomato. Trim the ends off the scallions and then mince and add to your other veggies.
Add the black beans to the corn, tomatoes and cucumber. Mix together with a large spoon. Add 1/4 of the dressing to the salad and mix together. Taste and add additional dressing to your preference. Enjoy!