Southwest Corn and Black Bean Salad

At gatherings like Spring graduation parties, it is good to have some refreshing and healthy dishes alongside the more rich ones. One of my favorite things to serve at a party or bring to a potluck is the Southwest Corn and Black Bean salad I am sharing with you today.  I made this a lot in college whenever I had to attend things like picnics or banquets where you had to bring a dish to share.  It is always a hit! It is colorful, healthy and perfect for a picnic. This can be made a day ahead of time as well, just hold off on adding the avocado until just before serving.

Amy

Author: Amy

Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.



Ingredients


Instructions

  1. Combine all ingredients together in a bowl, and toss until the oil, lime juice and seasonings are incorporated well.
  2. Serve!

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Recipe Type

  • Dairy-Free
  • Gluten-Free
  • Heart Healthy
  • Vegan
  • Vegetarian

Course Type

  • Entree
  • Salad
  • Side Dish

Skill Level

  • Beginner
  • Child Friendly
  • Easy