Southwestern - Style Corn and Black Bean Salad
Ingredients
- Salad -
- 2 cups frozen white kernel corn thawed
- 1 teaspoon olive oil plus 2 teaspoons water for sautéing
- 1 fresh jalapeño seeded and finely chopped
- 1 15 oz can black beans well rinsed and drained
- 1 large red pepper cut into thick pieces
- 1 cup cherry tomatoes halved
- 4 green onions sliced including tops and bottoms
- ½ cup chopped red onion
- 1 avocado chopped (to be added just before serving)
- ¼ cup snipped fresh cilantro to be added just before serving
- Dressing - mix in a screw top jar
- ¼ cup lime juice
- ⅛ cup balsamic vinegar
- ⅛ cup pear-infused white balsamic vinegar
- 1 tablespoon sweetener - either honey date syrup, agave nectar, or coconut palm syrup
- 1 clove garlic minced
- 2 teaspoons sriracha
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- Salt and pepper to taste
Instructions
- In a large sauté pan sauté corn and jalapeño in the olive oil-water, a add small amount of water if needed to keep the vegetables from sticking, until the corn is lightly browned.
- Transfer the corn to a large bowl, cool, then add black beans, red pepper, cherry tomatoes, green and red onions, mix gently.
- Pour dressing over the salad and mix gently once again.
- Refrigerate 6 hours or overnight, covered with plastic wrap.
- Add avocado just before serving, mixing it into the salad gently, sprinkle with the snipped cilantro and serve.
