Posted by: meriambull | August 8, 2010

A Most Delicious Salad, That Can Also Be a Dip

Our busy summer if finally almost over!  For those of you who don’t know any youth ministers, or have any teenagers who are active in a youth group, summers are insane.  This summer Ron has taken two mission trips, worked one week of camp, taken Aiden to his first overnight at camp, spent one week in New York City, and left this afternoon for two nights in Cincinnati to visit King’s Island and the Creation Museum.  While he was doing all that Emily went with him for half the trips and also spent two weeks in a row at camp and is spending a few days in DC with my sister.  Basically we went for four straight weeks of not having all five of us in one place, and now two and a half weeks.  It’s a bit stressful for a mama.  But, thankfully it is almost over.  I haven’t done a whole lot of cooking, except some comfort food for the short time Ron comes home in between weeks of a lot of fast food or camp food, so I haven’t been  very creative.  Last week we had a church picnic and my friend, Tammy brought this fabulous dish.  Now, I will be the first to admit that I normally shy away from a salad with black beans, corn, and onions in it, but for some reason I was intrigued.  Probably because of the tomato and the big green chunks of avocado.  Anyway, I am now hopelessly addicted to it’s lovely scrumptiousness.  She used fresh corn on the cob, since it was in season, instead of frozen and it was soooooo good.

Corn and Black Bean Salad


Start to Finish:1 hr 15 min
makes:8 servings (1/2 cup each)

8 oz frozen sweet corn (1 3/4 cups)
2 cans (14.5 oz each)  plain or fire roasted diced tomatoes, drained
1/2 cup canned black beans, drained, rinsed
1/4 cup chopped red onion
3 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1 tablespoon vegetable oil
1/2 teaspoon coarse salt (kosher or sea salt)
1/2 teaspoon ground cumin
1/4 teaspoon pepper
1 clove garlic, finely chopped
1 avocado, pitted, peeled and chopped
1. Cook corn as directed on bag. Rinse with cold water; drain.
2. Stir together corn and remaining ingredients except avocado. Refrigerate until ready to serve, at least 1 hour.
3. Stir in avocado just before serving.

I like it on tortilla chips or Doritos has a flavor out right now that is sour cream and some other Mexican flavor that is really yummy but I forgot what it was.
Enjoy!
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