Black Bean and Corn Salad
Recipe type: Main
Cuisine: American
Serves: 6
 
Ingredients
  • 2 c cooked black beans
  • kernels from 2 ears of cooked corn (about 2 cups)
  • 3 medium vine-ripened or heirloom tomatoes, diced
  • 1 yellow bell pepper, diced
  • 1 cucumber, peeled, seeded and diced
  • 1 ripe avocado, diced
  • 1 small onion, diced
  • 1 large handful fresh basil, chiffonaded
  • ¼ c fresh lime juice
  • 3 Tbsp olive oil
  • 2 cloves garlic, minced
  • 1 tsp salt
  • ½ tsp garlic powder
  • ¼ tsp black pepper
  • ½ Tbsp dijon mustard, or a splash of balsamic vinaigrette, or ½ teaspoon cumin, optional
Instructions
  1. In a large serving bowl, toss together beans, corn, tomato, pepper, cucumber, avocado*, and onion.
  2. In a small bowl, whisk together basil, lime juice, olive oil, garlic, salt, garlic, pepper, and optional flavoring (if desired).
  3. Chill at least 1 hour.
  4. Add extra lime juice and salt to taste.
  5. Serve cold.
Notes
*If you care about your salad being extra pretty, fold in the avocado right before serving.
Recipe by Hell Yeah It's Vegan! at http://hellyeahitsvegan.com/black-bean-and-corn-salad/