The weather is FINALLY warming up in this corner of the world and it’s got me giddy with excitement. I’m totally over winter and even mildly cool weather. I am ready for the heat, sometimes even sweltering heat, of summer. But this post is not about how much I love summer. It is, however, about a summer-inspired salad. Everything about this salad screams summer from the colors to the bright, fresh flavors. I’m not sure which ingredient stars in this dish, but I think it might be the corn. It’s hard for me to say that because of my love affair with avocados and guacamole, and they definitely shine through in this salad too, but the Jersey corn this time of year is so sweet and wonderful and it pretty much steals the show.
This corn, black bean and avocado salad is completely different from some of the other summer inspired salads I’ve made in the past. It might just be my favorite one, although this chick pea and tomato salad gives it a run for it’s money. But, still, this is a phenomenal salad and it’s so easy. It’s the perfect accompaniment to any dinner really. I served it alongside the breakfast quesadillas I made for dinner the other night.
Corn, black bean and avocado salad
3 ears of corn
1 can of black beans, drained and rinsed
1 avocado, cut into bite sized chunks
1/2 red onion, finely chopped
the juice of 1.5 limes
1/4 cup fresh cilantro, finely chopped
salt & pepper
1. Cook the corn. I just boiled mine for about 8-10 minutes, but if you have a grill, by all means, grill it! It will add a nice, smokey flavor to the salad.
2. Cut the kernels off the corn cobs and add them to a bowl. Add the beans, avocado and red onion to the bowl as well.
3. Squeeze the lime juice and sprinkle the cilantro and salt and pepper in. Stir carefully, so you don’t break up the avocado too much, until everything is combined. Taste for seasonings and add more salt & pepper as needed.