Black Bean and Corn Summer Salad
Serves: 4-5 cups
  • 3 tomatoes, diced and seeded (about 1 lb)
  • 1 can (15 oz.) black beans, rinsed and drained
  • 2 ears of corn, cooked* (about 1-2 cups)
  • 1 avocado, peeled and cubed
  • 2-3 green onions, thinly sliced
  • ½ cup cilantro, chopped
  • 1 lime, juiced (about 1-2 Tbs)
  • ¼ tsp. salt, plus more to taste
  1. Combine all ingredients together in a bowl and stir until combined. Add more salt, lime juice and cilantro if desired.
  2. This salad's best served the same day as it's made. The lime juice helps to keep the avocado green, but it will turn brown after some time. You can combine everything, except the tomatoes and avocado a few hours before serving and then add the to tomatoes and avocado up to an hour before serving for best results.
To cook the corn, I first remove the husks and all of the little strings from the ear. Then I boil it for about 5 minutes. Let it cool and then cut the kernels off of.
Recipe by Made by Melissa Lee at