I absolutely cannot stop eating this salad. I have seen a lot of variations of Black Bean, Corn and Avocado salads and none have let me down. This is my version and I hope you like it.
Black Bean, Corn and Avocado Salad
16 oz frozen sweet whole kernel corn
2-15 oz cans of Black beans rinsed and drained
1 tsp sugar
Juice of 2 -3 limes
1/2 chopped Serrano pepper with seeds
1/3 bunch of cilantro chopped finely
2 whole avocados cut into small chunks
1 large clove garlic minced
2-3 tbsp of olive oil
Salt and Pepper to taste
Boil the corn in water for 2 minutes and then drain and run cold water over the corn. Throw everything together in a bowl except for the avocado. You will want to add this within 30 minutes of serving to prevent the browning. You may notice a little browning in my picture since this picture was taken a day later as I continued to eat this at every meal. This will easily serve 12 unless you have a crazy avocado addiction as I do. It’s a great summer side dish. I ate it by itself for dinner last night and it was perfect for me. 🙂 Bon Appetit!