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Southwestern Black Bean and Corn Salad

July 2, 2011

This week at work we had a potluck lunch to celebrate the June birthdays.  I wanted to bake but I knew I should bring something vegetarian so I did both.  I decided to make a black bean and corn salad similar to the pasta salad I make, but without the pasta and cheese.


Southwestern Black Bean and Corn Salad

  • Juice of 2 limes (about 1/3 c.)
  • 1/3 cup olive oil
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 1/2 cans black beans, rinsed
  • 2 ears of fresh corn, cooked and stripped from the cob
  • 1 avocado, chopped
  • 2 medium size tomatoes, chopped
  • 3 green onions, diced
  • 1/3 cup chopped cilantro

1. Whisk together lime juice, olive oil, garlic, salt chili powder and cumin and set aside.

2. In a large bowl combine black beans, corn, avocado, tomatoes, green onions, and cilantro.

3. Pour dressing over beans and vegetables, reserving some if it looks like it won’t need it all.

4. Enjoy!

This went over really well at work and a few people asked for the recipe!  I was pleased with that since I’ve only been working there a few weeks and wasn’t sure if this was too out-of-the-box for their liking.  It also made a great side for our grilled cheese which we had for dinner when I got home from work!


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