Summer Corn Black Bean Salad
A bright and refreshing summer salad featuring fresh corn (currently in season).
Ingredients
For the salad
- 2 ears fresh corn cooked, kernels sliced off
- 1 can black beans (540 ml) drained and rinsed
- 1/2 medium zucchini cut in small dice
- 1 medium sized sweet pepper cut in small dice
- 1 pint cherry or grape tomatoes halved
- 2 tbsp shallot or red onion finely minced
- 1/3 cup fresh cilantro chopped
- 1 avacado diced
For the dressing
- 1/4 cup olive oil
- 2 tbsp fresh lime juice
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp dijon mustard
- 1 tsp chipotle sauce
Instructions
- Place all the salad ingredients into a large bowl and toss to combine. Reserve a little of the cilantro and avocado for garnish.
- Place all the dressing ingredients into a mason jar, screw on the lid, and shake well to combine. Taste for seasoning. Dress the salad and toss it, then taste for seasoning, adding additional salt or a little cayenne or fresh chopped jalapeno if you like it spicier. Garnish with reserved cilantro and avocado before serving.
- This salad keeps well, in fact, it's very hearty and will probably get better as time goes by in the fridge.