Avocado Corn Salad

Ingredients

• 3 cups cooked corn (from approx. 3 large ears or a 16-oz bag of frozen corn)
• 1 medium red bell pepper, finely diced
• 1 15-ounce can black beans, rinsed and drained
• 2 medium ripe avocados, diced
• 1/4 cup red onion, finely diced
• 1 jalapeño, minced (optional, for heat)
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh lime juice (from about 2 limes)
• 3 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tbsp maple syrup
• 1 tsp smoked paprika
• 3/4 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 2 tbsp fresh cilantro, chopped (for dressing, optional)

Instructions

1. 1

   Prepare the dressing: In a small bowl or jar, whisk together the fresh lime juice, olive oil, apple cider vinegar, maple syrup, smoked paprika, kosher salt, black pepper, garlic powder, and optional 2 tbsp chopped cilantro. Set aside.

2. 2

   Prepare the corn: If using fresh corn on the cob, cook it by boiling for 5-7 minutes or grilling until tender-crisp. Allow it to cool slightly. Stand the cob vertically on a cutting board and carefully slice downwards to remove the kernels. If using frozen corn, thaw it according to the package instructions.

3. 3

   Prepare the vegetables: Finely dice the red bell pepper and red onion. Mince the jalapeño (if using) and chop the 1/4 cup of cilantro.

4. 4

   Combine the salad: In a large bowl, add the cooked corn kernels, rinsed and drained black beans, diced red bell pepper, diced red onion, and chopped cilantro. Toss gently to combine.

5. 5

   Dress and serve: Just before serving, dice the avocados and add them to the bowl. Pour the prepared dressing over the salad and toss everything together until well-coated. Serve immediately.