Southwestern Black Bean, Corn, and Tomato Salad

A colorful and filling complete protein. Everyone asks for this recipe!!

Ingredients

• 2 cups fresh sweet corn kernels (from 2 medium ears) or thawed frozen corn
• 1/2 t salt, preferably kosher or other coarse salt
• 1 garlic clove, minced
• 1 (15 ounce) can black beans, rinsed and drained
• 1 pint grape or cherry tomatoes, halved
• 1/2 avocado cubed
• 1 jalapeno pepper, seeded and minced
• 2 T fresh lime juice
• 1/4 c chopped cilantro

Instructions

1. Bring 1 inch of water to a boil in a medium saucepan. Add corn and simmer until just tender, about 2 minutes; drain and let cool. (If using frozen corn, prepare according to package directions)
2. Sprinkle salt over minced garlic on a cutting board and mash with the flat side of a large knife to make a paste.
3. Combine corn, garlic paste, beans, tomatoes, avocado, jalapeno, lime juice, and cilantro in a 5-cup non-reactive serving bowl; toss lightly. Let stand at least 10 minutes before serving to blend flavors.

Marie McCann 07/25/14