Black Bean Corn Salad With Avocado Food

BLACK BEAN SALAD WITH CORN, AVOCADO & LIME VINAIGRETTE

Steps:

• Combine all ingredients except for avocados in a large bowl and mix well. Cover and chill for a few hours or overnight. Right before serving, add avocados and mix gently, being careful not to mash avocados. Garnish with a more chopped cilantro if desired. Serve at room temperature.

BLACK BEAN AND CORN SALAD II

Steps:

• Place lime juice, olive oil, garlic, salt, and cayenne pepper in a small jar. Cover with lid, and shake until ingredients are well mixed.
• In a salad bowl, combine beans, corn, avocado, bell pepper, tomatoes, green onions, and cilantro. Shake lime dressing, and pour it over the salad. Stir salad to coat vegetables and beans with dressing, and serve.

BLACK BEAN & CORN SALAD WITH AVOCADO

Steps:

• Place lime juice, olive oil, garlic, salt, and cayenne in a small jar.
• Cover with lid, and shake until ingredients are well mixed.
• In a large plastic container or bowl with a cover, toss the beans, corn, avocado, bell pepper, tomatoes, green onions, and cilantro together.
• Shake lime dressing again and pour it over the salad.
• Stir salad to coat vegetables and beans with dressing, cover and refrigerate.
• Let this sit for a while to blend flavors.
• If you can, remove the container from the refrigerator every so often and turn upside down and back gently a couple of times to redistribute the dressing.

CORN AND AVOCADO SALAD

Steps:

• In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse the corn in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob, and place them in a large bowl.
• Toss the avocados with the lemon juice and add them to the bowl with the corn. Add the tomatoes, red peppers, onion, jalapeno peppers and lime zest to the bowl.
• Whisk the lime juice, olive oil, 2 teaspoons kosher salt, black pepper, garlic, and cayenne pepper together in a small bowl and pour over the vegetables. Toss well. Keep refrigerated until ready to serve.

CORN AND BLACK BEAN SALAD WITH MANGO AND AVOCADO

Steps:

• Combine all ingredients, except avocado, in a large bowl and mix well. Chill.
• Just before serving, peel and chop avocado. Combine and mix well.

AVOCADO AND BLACK BEAN SALAD

Steps:

• Mix together all of the above ingredients. I'm an avocado lover, so I use three, but two is good. You can use fresh corn if you prefer and also use as much chopped onion or squeezed lime as you like. In fact, all of the ingredients are to your own liking, use as much or as little as you want. The lime juice helps to keep the avocado from turning brown. Refrigerate for a couple of hours and serve cold. Enjoy!

CORN, BLACK BEAN, AVOCADO, LIME SALAD

Steps:

• Drain and wash corn and black beans. Dice onion. Cut tomatoes in half. Peel and chunk avacado. Minch fresh cilantro. Toss all items together in a bowl and squeeze the juice of two fresh limes on them. Refrigerate.

AVOCADO, BLACK BEAN, CORN & TOMATO SALAD

Steps:

• In a liquid measuring cup, whisk Good Seasons salad dressing following directions on the pouch, but substitute water for the juice of 2 limes.
• Layer ingredients into a large bowl.
• Pour salad dressing on top and gently toss.
• Let sit, covered, in fridge for a couple hours - if you can wait that long!
• Serve with tortilla chips.