Corn and Black Bean Salad

  • Prep 15 min
  • Total1 hr15 min
  • Servings8

Looking for a do-ahead salad? Flavors of lime, cumin, garlic and cilantro marinate tomatoes, black beans and corn for a festive salad.+


  • 1/2bag (16-oz size) Cascadian Farm® frozen organic sweet corn (1 3/4 cups)
  • 2cans (14.5 oz each) Muir Glen™ organic plain or fire roasted diced tomatoes, drained
  • 1/2cup Progresso™ black beans (from 15-oz can), drained, rinsed
  • 1/4cup chopped red onion
  • 3tablespoons chopped fresh cilantro
  • 2tablespoons fresh lime juice
  • 1tablespoon vegetable oil
  • 1/2teaspoon coarse salt (kosher or sea salt)
  • 1/2teaspoon ground cumin
  • 1/4teaspoon pepper
  • 1clove garlic, finely chopped
  • 1avocado, pitted, peeled and chopped
  • Steps

    • 1Cook corn as directed on bag. Rinse with cold water; drain.
    • 2In large bowl, stir together corn and remaining ingredients except avocado. Refrigerate until ready to serve, at least 1 hour. Stir in avocado just before serving.

    Expert Tips

    • Spoon this colorful salad into Bibb lettuce leaves and garnish with fresh cilantro.

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