The perfect side for a barbecue, this veggie side has the perfect mix of protein, fat, and carbs - but most of all, is delicious!
Pass on the mayo-covered pasta salad and serve this at your next cookout - you and your guests will NOT be disappointed!
The most important part of this recipe:
If you are making this the night before, don't cut and add the avocado until the morning-of.
Made too soon, it will oxidize, turn brown, and take away some of the beauty of this dish.
Enjoy!
Ingredients 1 Can Black Beans, rinsed and warmed 1 16 oz. Frozen Bag of Corn, warmed 1 Red Onion 1 Roma Tomato 1 Jalapeño 1 Avocado Fresh Cilantro
Dressing 2 Limes, Juiced 2 Tbsp. Olive Oil 1/2 tsp. Chili Powder 1/4 tsp. Ground Cumin 1/4 tsp. Paprika Salt & Pepper to taste
STEP 1 Add warm corn and beans to large mixing bowl. Prep all fresh vegetables - onion, tomato, jalapeño, and avocado by washing thoroughly and chopping into similar size as the corn and beans. Once chopped, add onion, tomato and jalapeño to bowl with corn and beans and mix well. Set chopped avocado aside - if you mix with other ingredients, it may be too soft to hold its shape. We will add it in at the very end to ensure optimal texture. STEP 2 Your lime juice, olive oil, chili powder, cumin, paprika, salt and pepper will act as the dressing for this salad. In a separate small bowl, mix juice, oil, and spices together. When thoroughly mixed, pour over corn mixture and stir to coat all ingredients well. Add salt and pepper to taste - mix again to incorporate. STEP 3 Chop cilantro leaves and add to corn bowl. Finish by adding chopped avocado, and mix one last time to incorporate all ingredients.
Looking for another fun ingredient to add? Crumbled queso fresco is an awesome addition!
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