Daniela Modesto
PREP TIME: 10 minutes
COOK TIME: 10 minutes
TOTAL TIME: 20 minutes
Ingredients
- 4 Tbsp extra virgin olive oil
- 1 can organic corn, drained and rinsed
- 2 cans organic black beans, drained and rinsed
- 1 Tbsp finely chopped red onion
- 1 lb. baby tomatoes, cut in half or quarters
- 1 avocado, cut into chunks
- juice of one lime
- 1/2 tsp honey
- 1/2 tsp cumin
- 1 rounded Tbsp chopped cilantro
- 1/2 tsp salt
- 1/4 tsp freshly ground pepper
Instructions
1. Drain and rinse corn and beans separately.
2. In a large bowl, add 3 Tbsp extra virgin olive oil, honey, lime juice, cumin, salt and pepper and whisk well. Set aside.
3. Preheat frying pan on medium and add 1 Tbsp extra virgin olive oil. Add corn and cook stirring regularly until all the liquid is drained and the corn starts to get some color – about 10 minutes.
4. Add finely chopped red onion and cook for 1 minute. Remove corn and onion from pan and add to bowl with dressing.
5. Add beans, tomatoes, cilantro and combine everything well until the salad is coated with dressing. You can refrigerate until ready to serve.
6. Lastly, add the avocado and additional cilantro and adjust seasoning.
Note: You can make this salad in advance, but wait to add the avocado until you're ready to serve as it will oxidize.
Daniela is a gluten- and dairy-free blogger at Calm Eats. Growing up in Romania, she learned to love being in the kitchen and cooking from scratch. Food sensitivity later in life, however, has prompted her to shift her focus by cooking seasonally, without gluten or dairy, while sacrificing none of the taste. She resides in the Wyomissing with her husband and two small children. She loves photography, writing, the ocean, and empowering others to take gut health into their own hands by cooking and eating real food.
