Looking for a great appetizer or side dish for your parties this week? This is one of my favorite summer dishes. This corn salad is fresh, easy and oh so yummy. With corn, tomatoes and avocados in season right now, it's the prefect time to indulge in this dish and best of all, it is completely healthy. Serve in individual cups with tortilla chips for a fancy appetizer or in a large bowl for a more casual gathering. Either way, your guest will love it!
You will need:
5 ears of corn
2 cups of cherry tomatoes
1 small red onion
2 jalapenos
2 avocados
cilantro
3 limes
salt and pepper
1 can of black beans
Heat oven to 450 degrees. Clean corn and roast in oven on a cookie tray until golden and slighted chard in some spots. Set aside to cool.
Drain and rinse beans in a collinder.
Remove seeds from jalapeno. Small dice jalapeno and onion, half tomatoes, and chop cilantro.
In a medium bowl, add juice from 3 limes and diced avocado. Mix to keep the avocado from turning brown. Add the remaining veggies, salt, and pepper and gently mix. Once corn is cooled, remove kernels from ears and add to bowl. Gently add in beans being careful not to crush.
Adjust salt, pepper and lime juice to taste. I served this to my guest just last night and they all loved it!
Off to a great week!
XO,
Jenny
