I love corn and black beans together. They are an eye-catching combination, and when you add some colorful tomatoes and avocados, you have a fiesta on your plate! I have made many variations of this recipe over the years. I love adding some finely diced red onion or fresh cilantro. This is a frugal, simple side dish that's perfect for potlucks since it can be served at room temperature. It also tastes good in an omelette. Obviously corn and beans are not paleo, but they are naturally gluten free so I have no problem eating this as a treat during the summer.
Ingredients:
2 ears fresh corn, boiled or grilled, kernels cut off
2 cups cooked black beans
1 cup diced tomatoes (I used cherry)
1 avocado, diced
Dressing ingredients:
1/4 cup olive oil (I used regular, not extra virgin, because it has a milder taste)
1 TBSP lime juice
1/2 tsp cumin
1 tsp salt
1 tsp minced garlic
Gently combine corn, black beans, tomatoes, avocados. Whisk dressing ingredients together. Drizzle dressing over corn and bean mixture. Stir gently. Adjust seasonings to taste. Serve chilled or room temperature.
Tales of a good girl gone rural.
No comments:
Post a Comment