[ recipe ] :: black bean, corn, and avocado summer salad

This is not your normal summer salad. This is a savory, stick-to-your-ribs kind of salad. The olive oil, salt, and cumin work together with the avocado to make this dish a little creamy and decadent, but still healthy due to the healthy fats from the avocado and olive oil. At first it is a bit acidic, but it mellows out the longer it sits. Serve over a bed of lettuce as a main dish, or as a side with spicy grilled chicken or tacos. I even like it as a dip, and I'm guilty for eating an insane amount of this stuff with tortilla chips. Make it when the ingredients are fresh and in season to enhance flavor and your budget!

Salad:
4 ears sweet corn, raw (about 2 - 3 cups)
1 14 oz can black beans, drained and rinsed
1 cup fresh tomatoes, diced
1 medium onion, diced (red onion or Vidalia onion)
2 avocados, diced
1 cup peppers, diced (I used a mix of bell, banana, and jalapeno peppers)

Dressing:
1 tbsp olive oil
1/3 cup lime juice, or more to taste
1 heaping tbsp cumin
1/2 tbsp ground black pepper, or to taste (I use 1 tbsp)
1/2 tbsp salt, or to taste (I use 1 tbsp)

Garnish: (optional)
cilantro, chopped
green onion tops, sliced

Substitutions: You can substitute roasted red peppers (packed in water) or canned tomatoes for the fresh tomatoes. Canned corn may also be used in place of fresh sweet corn.

Instructions:
Shuck and wash corn. Carefully cut off kernels with a knife, and place in a large mixing bowl. Next, dump in your rinsed black beans, tomatoes, onion, avocados, and peppers. In another small bowl, mix lime juice, oil, cumin, salt, and pepper; whisk to mix. Pour dressing over the salad and toss well. (Your avocaodo and beans may get mashed, but it makes it better!) Garnish with fresh cilantro and green onion.

Let marinate in the fridge for best flavor before serving. In my experience, this keeps well for 2-3 days. If it lasts that long.

Makes 10 one-cup servings as a main dish. Makes 20+ half-cup servings as a side dish. (Ok, the serving sizes are totally a lie, because everyone will gobble this stuff up).

When I make a big batch, the Hubs and I will have some for dinner, and then with our lunches and snacks for a few days afterward.

Enjoy!

- Maggie White