Black Bean Corn Salad

Name: Black Bean Corn Salad
Ingredients: 4 ears Corn; 1 can (15 Oz. Size) Black Beans; 1/2 Jicama; 1/2 Red Onion; 1/2 bunches Cilantro; 2 Avocados; 1 Lemon; FOR THE VINAIGRETTE:; 1/4 cups Olive Oil; 2 Limes, Juiced; 2 Tablespoons Honey; 1/2 teaspoons Salt; 1/4 teaspoons Pepper; 1/8 teaspoons Cayene

14 ingredients

5 steps

Ingredients

4 ears Corn
1 can (15 Oz. Size) Black Beans
1/2 Jicama
1/2 Red Onion
1/2 bunches Cilantro
2 Avocados
1 Lemon
FOR THE VINAIGRETTE:
1/4 cups Olive Oil
2 Limes, Juiced
2 Tablespoons Honey
1/2 teaspoons Salt
1/4 teaspoons Pepper
1/8 teaspoons Cayene

Directions

1

Put a large pot on the stove filled with water, set it on high and bring to a boil. Shuck corn and add it to the boiling water. Boil for 4-5 minutes. Remove from water and allow to cool. Then carefully slice off the kernels of corn. If desired, save the cobs for another use (like making vegetable stock!).
2

Add corn to a large bowl. Open the can of black beans and drain thoroughly. Rinse well and add beans to the bowl with the corn.
3

Remove the outer waxy peel from the jicama and dice into a small dice. Also chop the onion and cilantro; add to the corn.
4

Whisk together ingredients for dressing. Add dressing to the salad and stir to combine.
5

Slice avocado, remove the pits, and squeeze in lemon juice to prevent browning. Top with the salad and serve!