This is a great eaten as side dish, as an appy with corn chips, or is even better inside quesadillas.

BlackBeanCornSalad1

In a large bowl, whisk together the oil, honey and lime zest and juice. Add remaining ingredients, gently tossing until evenly coated. Season to taste with salt and pepper.

BlackBeanCornSalad2

BlackBeanCornSalad1

Black Bean & Corn Salad

Marla Hingley
This is a great eaten as side dish, as an appy with corn chips, or is even better inside quesadillas.
Prep Time 10 mins
Total Time 10 mins
Servings 12

Ingredients
  

  • 1/4 cup olive oil
  • 2 tsp honey or agave
  • Zest and juice of 2 limes
  • 15 oz can black beans rinsed & drained
  • 1 cup corn
  • 1 red pepper finely diced
  • 1/4 red onion finely diced
  • 1/2 cup fresh cilantro chopped
  • 1 avocado diced
  • Salt and pepper to taste

Instructions
 

  • In a large bowl, whisk together the oil, honey and lime zest and juice.
  • Add remaining ingredients, gently tossing until evenly coated. Season to taste with salt and pepper.

Notes

For added flavor, use roasted corn and roasted red peppers.
Makes about 3 cups
Tried this recipe?Let us know how it was!

 

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4 Comments

  1. Hmm…possibly? The only things I would wonder about would be: would it set up as well, and the texture may be a bit more lumpy. Is there a reason why you would want to use yogurt – dairy doesn’t seem to be your issues. You could try canned coconut milk instead of evaporated milk. Either way let me know how it turns out (but leave the comment on the Pumpkin Pie recipe…then everyone can see your results 🙂

  2. could you please change the background color it makes the almost everything very hard to read

  3. We are just having some technical issues, hopefully it will all be sorted out shortly. Thanks for your patience!

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