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.

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 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 food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.

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Servings: 10-12 | Prep Time: 15 minutes | Cook Time: 0 minutes | Ready in: 15 minutes

Ingredients

• 3 cups fresh or frozen organic sweetcorn
• 3 cups cooked black beans
• 2 bell peppers, diced
• 1 1/2 cups halved cherry tomatoes
• 4 green onions, sliced
• 2 medium avocados, diced
• 1/2 cup lime juice
• 1/2 cup avocado oil
• 2 garlic cloves, minced
• 1 Tbsp chili powder
• 1 Tbsp cumin
• 1/2 tsp sea salt, or to taste

Instructions

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