This recipe uses fresh summer vegetables and beans and it’s perfect for potlucks and tailgating, and it's sure to be a hit with your family and friends.
4Servings as a Side
Prep Time 15 minutesminutes
Total Time 15 minutesminutes
Ingredients
For the Salad
3cupsblack beans drained and rinsed
115 ounce can whole kernel corn, rinsed and drained
¼cupred onionminced
½red bell pepperdiced very small
½green bell pepperdiced small
1jalapeñoseedless, minced small, optional
⅓cupfresh cilantro leaveslightly chopped
For the dressing
¼cupolive oil
2Tablespoonsfresh lime juice
2teaspoonshoney
1teaspoonminced garlic
1teaspoonsalt
½teaspoonsmoked paprika
½teaspoonblack pepper
1large avocadodiced
Tortilla chips for serving
Instructions
Combine the black beans, corn, onion, peppers, jalapeno, and cilantro in a large bowl.
In a small bowl whisk together the olive oil, lime juice, honey, garlic, salt, paprika, and black pepper.
Pour the vinaigrette over the bean mixture and toss to combine.
Refrigerate for at least 30 minutes. Before serving, add diced avocado to the salad.
*To use fresh sweet corn instead of canned sweet corn, use about 2 cups.To make this dip recipe ahead of time, combine the salad ingredients. Mix the dressing ingredients in a mason jar and refrigerate. Dress the salad about 30 minutes before serving.
Notes
*To use fresh sweet corn instead of canned sweet corn, use about 2 cups.To make this dip recipe ahead of time, combine the salad ingredients. Mix the dressing ingredients in a mason jar and refrigerate. Dress the salad about 30 minutes before serving.