Black Bean Corn Salad
  • 1-2 pints grape tomatoes, halved
  • 1 pkg frozen shoe peg corn (or any other corn)
  • 2 (15-ounce) cans black beans, rinsed and drained
  • 3 green onions, chopped (whites and greens) - or red onion
  • 2 tablespoons minced jalapeno peppers, seeded (1-2 peppers)
  • ¼ cup freshly squeezed lime juice (2 limes)
  • ¼ cup red wine vinegar
  • ½ cup extra virgin olive oil
  • 2 tablespoons fresh cilantro, chopped
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon minced garlic
  • ¼ teaspoon ground cayenne pepper (optional)
  • 2 ripe Hass avocados, seeded, peeled, and ½-inch diced
  1. Place the tomatoes, corn, black beans, green onion, cilantro and jalapeno peppers in a large bowl.
  2. Whisk together the lime juice, vinegar, olive oil, salt, black pepper, garlic, and cayenne pepper and pour over the vegetables.
  3. Toss well.
  4. Add avocado as you eat. This way you can keep it in the fridge as long as you want without the avocados turning brown.
  5. This tastes best the next day!
Recipe by Faithful Provisions at