This easy, delicious recipe was given to me by my dear friend Anne many years ago. I’ve tweakedĀ it slightly and demonstrated it in cooking classes many times. It’s a great way to introduce legumes (beans) to first timers!

Ingredients:

Black Bean Corn Salad

DRESSING:
1/3 cup fresh lemon
2-3 cloves garlic
1/4 tsp salt
pinch – 1/4 tsp cayenne pepper

SALAD:
2 cups frozen or fresh corn
1/2 cup fresh parsley or cilantro, chopped fine
1 avocado, peeled, pitted, bite size
1 red bell pepper, chopped small
1-2 tomatoes, chunky chopped
6 green onions or chives
(2) 15oz cans black beans (drained)

DIRECTIONS:

1/ Mix dressing ingredients together in a lidded glass jar, shaking well or whisk together in a bowl.
2/ Mix salad ingredients and combine with dressing.
3/ Serve in a decorative glass bowl if desired.

Note: Can be prepared in advance and refrigerated. Frozen corn does not have to be cooked, just place in strainer and run hot water over top. Fresh sweet corn also does not have to be cooked, just cut off the cob and add to salad.