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Add the beans, avocado, and corn. MAKE IT A TEAM EFFORT Let young helpers pitch in by rinsing the beans and draining the corn. Combine the corn and black beans with the remaining ingredients, except for the avocado.
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Ingredients - Chilean avocado, bean, and corn salad:
- Prepare 2 teaspoons for extra-virgin olive oil
- Give 2 teaspoons red wine vinegar
- Provide 1 of and a half cloves of garlic minced
- Give 1/4 teaspoon for paprika
- Get 1/8 teaspoon salt
- Need 1 1/2 cups - canned no-salt-added navy or garbonzo beans drained
- You need 1 of hass avocado cut into chunks
- Require 1/2 cup of fresh or frozen corn kernals
This classic black bean salad is a staple recipe to have in your summer repertoire. Next, toss in diced fresh tomatoes and creamy avocado, along with all the seasonings. Chop all the ingredients into small pieces so that they're just a bit larger than the beans and corn kernels, which will make the. Taste and add more spices/juice as desired.
Chilean avocado, bean, and corn salad instructions:
- Whisk the oil, vinegar, garlic, paprika and salt in a bowl.
- Add the beans, avocado, and corn. Toss. Serve sprinkled with paprika.
On the nights when my brain can't think of anything creative to make, I like to whip up this easy-peasy Avocado, Black Bean & Corn Salad. This is delicious served with tortilla chips. Or fill romaine leaves or other lettuce with it. This great summer salad was sent to me in a recipe exchange and I fell in love with it. Great salad to have for Cinco de Mayo.
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