Ingredients

The following ingredients have 5 Servings
  • 2½ - 3 cups sweet corn (frozen, fresh, or canned (drained))
  • 15.5 ounces black beans (rinsed and drained)
  • 4 scallions (chopped)
  • ½ red pepper (diced)
  • 1 avocado (peeled, pitted, and chopped)
  • ⅓ - ½ cup chopped cilantro
  • 1½ limes (divided )
  • 2 tablespoons grapeseed oil
  • salt and black pepper (to taste)

Instruction

  • In a large mixing bowl, combine the corn, black beans, red pepper, and scallions.
  • In a small bowl, toss the chopped avocado with the juice of ½ of a lime.  Add the avocado and cilantro to the corn mixture. Toss to combine.
  • In the same small bowl, whisk together the oil and the juice from the remaining lime.  Season with a pinch of salt and pepper and pour over salad.  Gently toss to combine. Taste and adjust seasoning as necessary.
  • Serve immediately. Store leftovers in an airtight container in the refrigerator for 1-2 days.