Bean and Corn Salad

Man, I’m going to miss all the awesome corn that’s been coming in our summer baskets from Vegetable Husband!

Bean and Corn Salad

• 2 ears corn, raw or cooked
• 1 can pinto or black beans, rinsed
• 2 scallions, minced
• 1/4c olive oil
• 2T hot sauce
• 2T chili powder
• 1 Haas avocado, diced
• 1/2c salsa

You could use an equivalent amount of frozen or canned corn, but it’s so much tastier right off the ear! To remove the kernels, hold it upright at the tippy top, and cut downwards along the cob. You’ll want to do this over a large bowl or kernels will go everywhere. Be super-duper careful while you do this, please! Finger is not a good spice in this dish. Don’t cut tooo close to the cob – better to lose a little meat than to have cob in your salad!

Toss the corn with the beans, scallions, olive oil, chili powder and hot sauce. If you’re making this in advance, here is your stopping place. Cover and chill until you’re ready to serve – up to overnight.

Just before serving, toss in the salsa and the avocado. If you want to get fancy, reserve a little avocado to put on top! I did not get fancy, as you can see in my picture. In fact, I was halfway through the bowl when I realized I should take a picture! D’oh!

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