Southwest Black Bean and Corn Salad
 
Prep time
Cook time
Total time
 
Author:
Serves: 10-12
Ingredients
  • 2 cups fresh or frozen corn
  • 2 cans (15 oz. each) black beans, rinsed and drained
  • 1 medium red bell pepper, chopped
  • 1 medium red yellow pepper, chopped
  • 1 medium red green pepper, chopped
  • 4-5 medium plum tomatoes, chopped
  • 2 avocados, peeled, pitted and chopped
  • 6 green onions, chopped
  • ½ cup cilantro, chopped
  • Zest and juice of 2 limes
  • 2 tbsp. extra virgin olive oil
  • 1 tbsp. chili powder
  • 1 tbsp. cumin
  • 1 tsp. cayenne pepper, more or less to taste
  • 1 tsp. ancho chili pepper, more or less to taste
  • 1 tsp. chipotle chili pepper, more or less to taste
  • sea salt and fresh ground pepper, to taste
Instructions
  1. If using frozen corn, defrost and steam for a few minutes in microwave until just tender.
  2. If using fresh corn, cut off the kernel and steam for a few minutes in microwave until just tender.
  3. Place corn in refrigerator to chili while preparing other ingredients.
  4. In a large mixing bowl combine all other ingredients and mix well.
  5. Taste and adjust seasonings as desired.
Recipe by Becky's Best Bites at https://beckysbestbites.com/southwest-black-bean-and-corn-salad-salsa/