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Black Bean Salad

Photo: Tina Cornett; Styling: Buffy Hargett
Yield 6 to 8 servings

Ingredients

  • 3 fresh ears corn
  • 3 to 4 tablespoons lime juice
  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 2 (15-ounce) cans black beans, rinsed and drained
  • 2 large tomatoes, seeded and chopped
  • 3 jalapeño peppers, seeded and chopped
  • 1 small purple onion, chopped
  • 1 avocado, peeled, seeded, and chopped
  • 1/4 cup chopped fresh cilantro

How to Make It

  1. Cook corn in boiling water to cover 5 minutes; drain and cool. Cut corn from cob.

  2. Whisk together lime juice and next 4 ingredients in a large bowl. Add corn, black beans, and remaining ingredients; toss to coat. Cover and chill 2 hours.