Corn and Black Bean Salad

DF, V, VG, GF

Lately I can’t get enough of corn, it’s been somewhat of an obsession since I couldn’t eat much of it last summer.  So now that it’s in season I eat it with chicken, I eat with with steak, and I even eat corn with sandwiches.  It goes with everything and can be made many different ways.  So why not add some black beans and avocados to add a south of the border feel?  Sounds delicious to me.

Food 188

Corn and Black Bean Salad
4 ears of corn
2 poblano peppers, chopped
1 15.5 oz can of black beans, drained and rinsed
2 avocados, diced
1 pint grape tomatoes, halved
1 bunch of scallions, chopped
3 tbs red wine vinegar
2 tbs extra virgin olive oil
1 tsp honey

Heat olive oil in a large saute pan over medium high heat.  Cut corn off cobs and add to pan along with the poblano peppers, cook for 10 minutes, stirring occasionally, then let cool.  In a large bowl add cooled corn mixture, black beans, avocados, grape tomatoes, and scallions, set aside.  In a small bowl combine red wine vinegar, extra virgin olive oil, honey, and salt and pepper to taste.  Add dressing to corn mixture, toss gently to combine.

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2 thoughts on “Corn and Black Bean Salad

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