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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Corn and Black Bean Salad Recipe

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This recipe for Corn and Black Bean Salad is from Globe Trotting, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 bag (16-oz size) Cascadian FarmŽ frozen organic sweet corn (1 3/4 cups)
2 cans (14.5 oz each) Muir GlenŽ organic plain or fire roasted diced tomatoes, drained
1/2 cup ProgressoŽ black beans (from 15-oz can), drained, rinsed
1/4 cup chopped red onion
3 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1 tablespoon vegetable oil
1/2 teaspoon coarse salt (kosher or sea salt)
1/2 teaspoon ground cumin
1/4 teaspoon pepper
1 clove garlic, finely chopped
1 avocado, pitted, peeled and chopped
Directions:
Directions:
Cook corn as directed on bag. Rinse with cold water; drain.

In large bowl, stir together corn and remaining ingredients except avocado. Refrigerate until ready to serve, at least 1 hour.

Stir in avocado just before serving.

 

 

 

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