Black Bean & Corn Salad is very healthy and delicious!
Sweet corn and red onions, tasty black beans, creamy avocado, spicy jalapeno, and fresh lime juice make this salad very refreshing.
I have seen many variations of this dish, (so giving credit for the recipe would be a long list) and while every recipe I have seen calls it a salsa, I call it a salad.
I do not eat it with chips like you would a salsa, I eat it as a side dish, like you would a salad. In my mind salsa has more of a sauce-y consistency. I also am not a big fan of cilantro and neither is anyone in my family, weird I know, so I leave it out. You could add a couple of tablespoons in if you like.
This dish has awesome nutritional value, being high in fiber, potassium, iron, protein, and vitamin C. The fat is mainly from the avocado so it is the “good” fat that our body needs. It is a nice light, summery side dish that I usually serve with Mexican food or fish. For more information on the health benefits of avocados visit www.well-beingsecrets.com.
I have noticed that the avocado still turns brown if you make it too far ahead. I just wait until I am ready to serve it and then I dice the avocado and put it in each serving. For this reason I don’t think it stores well with the avocado in it. When I have leftovers I will add fresh avocado the next time I serve it. This will change the nutritional value, but in a good way because avocado is good for you.