A few years back I had tried a deliciously refreshing corn salad (by the owners of what is now Antique Taco) at the Randolph Street market, and had been dreaming of recreating it ever since. I think I have finally mastered it, or at least come pretty close. Believe me when I tell you, you want to make this in the very near future. The pictures I took just don't do it justice, but I hope if I haven't convinced you already, the ingredient list will.
Corn & Black Bean Salad
- 3 ears of corn, cooked (or grilled), kernels removed
- 1 can black beans
- 1/2 red onion, diced
- 1/2 red pepper, diced
- 1 avocado, chopped
- 2 tbsp light mayo
- juice of 1 lime
- 1 to 2 tbsp grated Parmesan cheese
- cayenne pepper
- salt and pepper
- optional: 2 tbsp fresh cilantro, chopped, for topping
Method: Mix all ingredients together in a medium to large mixing bowl together and top with fresh cilantro (if you so choose). Serve and enjoy!
This salad is great by itself, or serve it up alongside a delicious protein of your choice (as I did).