You can prepare this Bean and Corn Salad up to a day ahead. Keep the salad in the fridge and finish with the avocado and chilled salsa just before serving.
Servings 6
Author Becky Striepe
Ingredients
2earscornraw or cooked (or 1 ½ cups frozen corn, thawed)
15ounce canblack beansrinsed (or 2 cups cooked black beans)
¼cupminced scallions
2clovesgarlicminced or pressed
1teaspooncumin
½teaspooncoriander
½teaspoonmild chipotle chili powder
juice of 1 fresh lime
1Haas avocadodiced (If you’re making this in advance, don’t chop the avocado until the day-of.)
½cupyour favorite salsahomemade or store-bought is fine
hot sauceto taste
Instructions
Toss together the corn, beans, scallions, garlic, spices, and lime juice. 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. Taste and add hot sauce, if you want it a little spicier.
If you want to get fancy, reserve a little avocado and a handful of scallion greens to put on top as a garnish.