Wednesday, September 16, 2015

Avocado Corn Salad

Because let's face it, avocado makes everything better!

This is a quick and easy salad that's perfect for outdoor functions because there is no mayo.  It's light and delicious with a good dose of protein.

For good measure, I roasted the corn.  It made the corn a bit sweeter and deeper in flavor and really added to the flavor of the salad.

Corn and Avocado Salad

2 cans of corn, drained + salt and pepper
29 oz. can of black beans, rinsed and drained
4 basil leaves, torn
1 tsp. olive oil
1 avocado, diced
3/4 cup crumbled goat cheese
Juice of one lime
1/2 tsp. salt
1/4 tsp. pepper

Preheat oven to 400.  Spread corn in single layer on large baking sheet and sprinkle with salt and pepper.

Roast for 9 minutes, toss, and then roast for about 9 more minutes (keep and eye so it doesn't burn).    Remove from oven and set aside to cool.

Once corn in cool, combine corn, black beans, avocado, goat cheese, basil, and salt and pepper in large bowl.  Add olive oil and toss to combine.    Finish off with the fresh lime juice, salt and pepper.  May be served at room temperature or cold!

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