Black bean and corn salad

19 May

This black bean and corn salad is a great accompaniment to a chicken dish or as a topping for taco salad. If I eat it in the taco salad, I don’t add the avocado because I add slices of avocado to my salad. In all other cases, the avocado adds a bit of creaminess to it. With the avocado, you could even consider it like a chunky salsa and eat it with some chips. It is crisp, refreshing, healthy and holds a little kick of heat with the jalapenos/serranos – add as much for the heat level that you desire.


Ingredient List:
– Black beans (cook your own!)
– Corn
– Cilantro, chopped
– Cherry tomatoes, halved
– 1-3 jalapeno or serrano pepper, chopped
– Avocado (optional)
– 2 garlic cloves, minced
– Salt and pepper
– Juice of 1-2 limes
– Cumin (optional)


1. To begin with, cook your own black beans. You need to add about 1 cup of black beans (washed, of course) to your crock pot. Boil water before you add it to the crock pot – this makes it cook much, much faster. Add in half an onion, 2-3 garlic cloves, a bay leaf, salt and pepper and let the beans cook. You need to fill your crock pot all the way up with boiling water and then the beans will cook in 2-3 hours. Once they are cooked, drain and rinse under cold water.

2. In a large bowl, combine your beans, corn, cherry tomatoes, chopped jalapeno, avocado, minced garlic, and cilantro. Season with salt and pepper and lime juice. Depending on what I am using this for, I also add cumin for some warmth. It depends. Do what feels right to you.

3. Serve in a taco salad, as a side salad, or as a chunky salsa and enjoy!

The Boyfriend Rates It: 3.5

It’s a salsa that adds freshness to a variety of dishes. I personally like it in a taco salad with a spicy dressing but has many other creative uses.


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