Like the early blooming tulips that harbour the hope of warm sunny days, a favourite summer recipe can be the harbinger of summer's simple pleasures and the long languid days to come. One of my favourite recipes this summer was a yummy Black Bean and Corn Salad with avocado and cilantro.
Fresh, festive and fabulous, the flavours burst in your mouth and will satisfy omnivores and herbivores alike! It's easy, can be made ahead of time and is good for you too. What's not to like?
Black Bean and Corn Salad
1 15.5oz. can black beans, rinsed and drained
1 8oz. can corn, rinsed and drained (or fresh shucked corn)
1 red pepper, diced
1 avocado, diced
1/4 cup red onion, diced
1 scallion, chopped
1 lime, juiced
3 tablespoons olive oil
1/4 cup cilantro
salt and pepper to taste
Combine beans, corn, red pepper, onion, scallion and cilantro in a bowl; season with salt and pepper. Mix in lime juice and olive oil. Cover with cling film and marinate in fridge for at least 30 minutes. Add avocado just before serving.
Serves 6-8 as side dish.
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