This salad is delicious made with canned corn but in the summer, when corn is in season, it becomes an extra special favorite! If you’re making corn on the cob for dinner, be sure to make an extra ear or two so you can make this salad the next day. Or, place an ear of corn (unshucked) in the microwave for 4 minutes on high. Wrap in a towel and let rest for five minutes before shucking.
1 ear of corn on the cob, cooked (or one 15-ounce can corn, drained)
1 15-ounce can black beans, drained (or 1 1/2 cups cooked black beans)
1 ripe avocado, cubed
1/2 minced jalapeno pepper (use more or less to achieve desired heat)
2 tablespoons minced raw onion (optional)
3 tablespoons seasoned rice vinegar
1 tablespoon extra virgin olive oil
1/4 cup chopped cilantro
Preparation Instructions: Cut corn from cob (if using fresh corn) and combine with the rest of the ingredients in a medium sized bowl. Toss gently to combine. Makes approximately 2 3/4 cups.
Nutrition Information (per serving): Calories 220, Carbohydrates 30g, Fiber 9g, Protein 8g, Fat 9g.