Corn and Black Bean Salad

Final corn salad2
It’s been almost two months since my last run. At first I had some good excuses, but now I’ve finally come to accept that I’ve just been lazy (partly in thanks to Wei’s guilt trips – she’s got a knack for them). I could blame it on how busy I am, on how tired I’ve been lately, or on the changing weather. But let’s be real. I know I just need to get out the door before it’s too late and the snow starts piling up. Here in New England, that could be in less than a month…gah!

Corn salad mise

So I’m not here to talk to you about apple pie cupcakes or pumpkin bread. I’m not about to tell you how great my homemade caramel sauce is, or how much Fall inspires me to bake up some giant warm cinnamon rolls. Yes, I love the crunch of auburn leaves under my boots, but I won’t bore you with all that today. Y’all are just going to have to wait, because I’m not letting Fall onto my mental doorstep just yet.

Corn salad tossed

Instead, I’m here to give you a pop of color to keep you in Fall-denial with me just a little longer. We’re grabbing some fresh corn and tossing it into this simple black bean salad. It can be eaten as-is, mixed with some cooked quinoa for a complete meal, or even served as a great complement to chipotle chicken on taco night. With all the protein, fiber, and healthy fats in here, it’s great for either a post-workout dinner or to make yourself feel better about skipping out on exercise.

Corn and Black Bean Salad
by L., adapted from SkinnyTaste
Serves 4 (if served alone)

2 cups corn kernels, prepared
2 cups black beans, prepared
1 red bell pepper
1 green bell pepper
1 ripe avocado
1/2 cup cilantro
1 scallion
2 small tomatoes (or 1 large)
juice of one lime
1 tbsp olive oil
2 tsp salt
pepper to taste

If using fresh on the cob corn, cook it and allow it to cool before cutting off the kernels. If using dried beans, cook and allow them to cool (note: this takes a few hours so do this ahead of time!). If using canned corn and beans, simply drain and rinse them in cold water and throw them into a large bowl.

Chop up your peppers, tomato, cilantro, and scallion and add them to the corn and beans, tossing it all together. Drizzle your olive oil and lime juice over everything, then season with salt and pepper and toss it again. Finally, add the pieces of avocado and mix it together lightly so the avocado doesn’t get too mushy.

Serve cold. It can be kept covered in plastic wrap in the fridge for up to 3 days (if you squeeze enough lime juice onto it, your avocados won’t turn brown.)

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