Black Bean and Corn Salad

A couple days ago I made this salad. It is a family favorite and is also very simple; so, I will share the recipe with you! :)

 

 

Ingredients:

3 cups frozen corn, thawed
1 1/2 teaspoons whole cumin seeds
3  15-ounce cans black beans, rinsed and drained
2 small red bell peppers, minced
1 medium red onion, minced
1/2 cup chopped fresh cilantro
1 1/2 teaspoons grated lime zest*
Juice of 3 limes
6 tablespoons vegetable oil
3  cloves garlic, minced or pressed
3/4 teaspoon Kosher-style salt
3/4 teaspoon crushed red pepper flakes
1/2 teaspoon freshly ground black pepper
Adobo and Southwest seasonings, to taste
2 small avocados, diced

(Tortilla chips for serving)

 

Instructions:

 

1) Spread corn over a greased, rimmed baking pan. Coat lightly in oil and salt. Roast at 425 degrees, stirring every 5 minutes or so, until golden brown and fragrant. Set aside to cool.

2) Toast the cumin seeds in a skillet over medium heat for 1-2 minutes or until brown and fragrant, shaking/stirring often. Crush slightly.

 

3) Combine the toasted cumin with the remaining ingredients* except tortilla chips; toss well.

 

4) Serve immediately or cover and chill in the refrigerator until serving. Serve with the chips.

Tips: :)

* Do not forget to zest the limes before you juice them!!
* Stir in avocado right before serving.
* This salad is also good topped with feta cheese.

Enjoy!!

Love,

Ava Katherine<3