My favorite version of black bean salad featuring lots of fresh vegetables, corn, black beans, and packed with flavor! Serve in a bowl or salad, as a dip for corn chips or baked corn tortilla wedges, or as a topping on polenta rounds or plantain cups. Can be enjoyed warm or cold. The perfect dish for sharing - great for potlucks and parties, and makes a simple plant-based appetizer!
1½cupscooked black beansdrained and rinsed (1 can)
1½cupscornfrozen, fresh, or 1 can
¼cupcilantrominced
2Tbsplime juice
½tspgarlic powder
½tspcumin
½tspsmoked paprika
½tspchili powder
pinchof cayenne pepper
salt and pepper to tasteoptional
1haas avocado**diced
Instructions
Sauté the vegetables and minced garlic in a nonstick skillet over medium heat until tender and most of the tomato juices have dissipated, about 10-12 minutes. If the veggies start sticking, stir in a little water, vegetable broth, or avocado oil.
Remove from heat. Stir in the remaining ingredients.** If not serving immediately, wait until serving to stir in the avocado. Taste and adjust seasonings and salt according to your taste preference.
Serve warm or cold with corn chips, baked corn tortilla wedges, tacos, nachos, polenta, plantain cups, tostones, etc.
Store in an air-tight container in the refrigerator for 3-5 days.
Notes
* I like using different colors of bell peppers - for a variety of color and flavor. Feel free to use any color. You'll want the equivalent of 1 bell pepper. ** The Black Bean and Corn Salad can be made in advance. However, you’ll need to wait to add in the diced avocado until just before serving to avoid oxidation.