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Black Bean & Corn Salad Recipe

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This recipe for Black Bean & Corn Salad, by , is from Sharing the Apron, 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!

Contributor:  
Contributor:  
Vivian Blum

Category:
Category:

Ingredients:  
Ingredients:  
Salad
2- 15 oz. cans Black beans, drained and rinsed
2 c. corn, fresh or canned, drained
2 c. cherry tomatoes, halved
c. red onion, diced
⅓ c. cilantro, rough chopped
** 2-3 avocados if desired, cubed. These must be firm, but still ripe

Dressing
⅓ c.fresh lime juice, more if desired, but not necessary at all
3 tbsp extra virgin olive oil
1 tsp pure maple syrup or agave (I used maple syrup)
2 tbsp fresh cilantro, finely chopped
tsp garlic powder
tsp chili powder
1 tsp sea salt, or more to taste
fresh ground pepper

Directions:
Directions:
1. Place all veggies in a large bowl and toss to combine
2. in a small bowl, whisk the lime juice, olive oil, maple syrup, cilantro, chili powder, garlic powder, ground pepper and salt.
3. Pour dressing over veggies and toss to combine. Adjust salt and pepper to taste.
4. Serve immediately or refrigerate for 30 minutes. Serve with fresh pita bread, tortilla chips or a side of rice.

**If desired, you can add avocado right before serving, being careful to fold in the cubes so they don't get mushy.

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
This is a refreshing salad that we've enjoyed both with and without avocado.

 

 

 

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