With Memorial Day weekend just around the corner, you will definitely want to put this make-ahead, crowd pleasing dish on your menu. I like to serve this as an appetizer with tortilla chips or as a side dish with grilled shrimp, chicken or flank steak. Top it with sour cream and crushed tortilla chips or even stir in some of your favorite salsa. Plan to make it in advance because it tastes best when it’s had a chance to sit for an hour or so to let the flavors develop and absorb into the vegetables.
If you want to kick this dish up a notch and make it even better – use grilled corn instead of canned. If the flavor of raw onion is too intense for you, you can remove the pungent bite by rinsing the chopped onions in cold water for a couple minutes. Be sure to pat the onions dry before adding them to the salad.
This recipe is easy to double or triple for a crowd and it makes great leftovers! Eat it with rotisserie chicken from the grocery store or spoon it between a couple tortillas with some shredded cheese and put it on the grill for a delicious quesadilla.
- 1 14-oz can black beans, drained and rinsed
- 1 14-oz can sweet corn, drained and rinsed
- 1 cup grape tomatoes, halved
- 1 jalapeño, seeded, deveined and minced
- ½ small red onion, chopped
- 3 scallions, white and light green parts only, thinly sliced
- 1 garlic clove, minced
- 1 teaspoon cumin
- ½ teaspoon chili powder
- ½ teaspoon kosher salt
- ¼ teaspoon fresh cracked black pepper
- 4 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lime juice
- 1 avocado, cut into cubes
- Combine the first 11 ingredients (black beans through cracked black pepper) in a large bowl and stir until combined.
- In a separate small bowl, whisk together the olive oil and lime juice. Stir the lime vinaigrette into the black bean and corn mixture.
- Season with additional salt and pepper, if desired.
- Let the salad sit for at least 15 minutes before serving. Right before serving, gently stir in the avocado and cilantro taking care not to smash the avocado.