Mexican Corn & Black Bean Salad

BLACK BEAN AND CORN SALAD ONE
Ingredients

• 4 ears corn, shucked (about 3 C canned or frozen)
• 1/2 C red onion, diced
• 1 can black beans, drained and rinsed
• 1/2 C cherry tomatoes, cut in half

For the sauce:

• 3 T butter, melted
• 2 T lime juice, about 1 lime
• 1 T taco seasoning
• 1 tsp chili powder
• 1 tsp garlic powder
• 1/2 tsp salt
• 2 T cilantro, for garnish

1. IF using fresh corn, boil and shuck first.
2. Add the red onion, drained and rinsed black beans, and sliced cherry tomatoes to the bowl with the corn.  Set aside.
3. In a small bowl, whisk together the melted butter, lime juice, taco seasoning, chili powder, garlic powder, and salt.  
4. Drizzle the dressing over the corn mixture, stir to combine.  Chill the salad for at least one hour before serving.  Garnish with cilantro if desired.

BLACK BEAN AND CORN SALAD TWO

Ingredients

• 2 cans black beans, drained and rinsed
• 1 1/2 C corn kernels, fresh, frozen or canned
• 1/4 C red onion, minced
• 1 red bell pepper, diced
• 1 avocado, peeled, pit removed and diced
• 1 jalapeño, ribs and seeds removed, then minced
• 1/3 C cilantro leaves, chopped

Dressing 

• 1/3 C olive oil
• 1/4 C lime juice
• 2 tsp honey
• 1 tsp chili powder
• 1 tsp cumin
• salt and pepper to taste

1. Place the black beans, corn, red onion, red bell pepper, avocado, and jalapeño in a large bowl.
2. In a small bowl, whisk together the cilantro, olive oil, lime juice, honey, chili powder, cumin, and salt and pepper.
3. Pour the dressing over the beans and vegetables and toss gently to coat.  Serve.