Black Bean Corn Salad

I had a wonderful version of this at a party in Boston years ago. Been looking for the recipe ever since. This one adapted from from Divas Can Cook comes close.

1 c frozen corn sweet corn
1 can black beans, drained
dice the following to a similar size as the corn
2 bell peppers, diced – choose two different colors for visual appeal
1 small red onion, diced
1 pint grape tomatoes, diced
2-3 cloves garlic, minced
3 T fresh cilantro, chopped

1½ Tablespoon fresh lime juice
1 T olive oil
1 teaspoon chili powder
1 teaspoon salt
Pinch of cumin

1 avocado, diced (optional)

Place salad ingredients in a large bowl. Wisk dressing ingredients together in a small bowl.
Pour dressing over salad and toss to combine. Refrigerate for at least an hour; it gets better as the flavors meld. Add avocado if desired, toss gently before serving.

photo credit


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