Summer Fresh Black Bean Corn Salad Recipes

CORN AND BLACK BEAN SALAD

Steps:

• In a large bowl, combine the first 6 ingredients. In a small bowl, whisk dressing ingredients; pour over corn mixture and toss to coat. Cover and refrigerate at least 1 hour. Stir before serving. Serve with a slotted spoon.

SUMMER FRESH BLACK BEAN CORN SALAD

Steps:

• Combine all ingredients (Leave out Avocados) in a large bowl and mix well. Cover and chill for a 2 hours or can be left overnight.
• Before serving, add avocados and mix gently without crushing the avocado
• Most serve at room temperature, but I like it served cold. NOTE: I like using fresh lime. For the lime zest, I like to wash the limes very well and carefully use the FINE side of a grater on the peel. But be careful to only grate until you see the green is almost off the lime! You don't want to grate any white from beneath the green rind into the green as it is bitter in taste. Then I squeeze away on the limes (I use about 4 limes) for the fresh lime juice.

BLACK BEAN SALAD WITH FRESH CORN

Steps:

• Combine the beans, corn, onion, peppers, and cilantro in a large bowl. Whisk together the remaining ingredients in a small bowl and pour over the bean mixture. Chill the salad for 2 hours before serving.

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.