Southwestern Corn and Black Bean Salad with Avocado

A twist on a classic!

Southwestern Corn and Black Bean Salad with Avocado

A twist on the summertime classic, the avocado adds a creaminess and depth.

Ingredients

• 3 large ears of corn, husked

• 1/3 cup toasted pepitas

• 1/4 cup fresh lime juice

• 2 tablespoons extra-virgin olive oil

• 1/4 cup chopped fresh cilantro

• 1/2 teaspoon salt

• Freshly ground black pepper, to taste

• 2 (15-ounce) cans black beans, rinsed and drained

• 1 large tomato, diced (or 1 cup cherry tomatoes, halved)

• 1/2 cup minced red onion

• 1 large ripe avocado, diced

• 2 cups romaine lettuce, thinly sliced or chopped

Instructions

1. Bring 1 inch of water to a boil in a large pot. Add corn, cover, and steam for about 3 minutes until tender. Let cool, then cut kernels from the cobs.

2. Toast pepitas in a dry skillet over medium-low heat, stirring frequently until golden and fragrant, 2–4 minutes. Set aside.

3. In a large bowl, whisk together lime juice, olive oil, cilantro, salt, and pepper.

4. Add corn, black beans, tomato, red onion, and romaine to the bowl. Toss well to coat everything evenly with dressing.

5. Gently fold in the diced avocado and sprinkle with toasted pepitas just before serving.

6. Serve immediately or chill briefly before serving.