Fresh Corn & Black Bean Salad

This is a great summertime salad. I tend to have trouble always eating right during the summertime when the kids are out of school, mainly because we get so busy. So I like to keep salads like this on hand during the summer months because I can make it one day and then have a healthy lunch/snack option on hand over the next few days.

Fresh Corn & Black Bean Salad

~servings vary~

*I like to serve this salad over lettuce, topped with crumbled queso fresco, crushed tortilla chips and chopped avocado. 

What You'll Need:

For the Dressing:

juice of 2 limes (3-4 T.)

1 small garlic clove, minced

1-2 t. honey (to taste)

1/4 t. cumin

1/3 c. canola oil

salt and pepper to taste

For the Salad

2 ears of fresh corn, cooked & kernels removed

1 can of black beans, rinsed and drained

1 pint of grape or cherry tomatoes, halved

1 bunch of radishes, very coarsely chopped

1/2 c. chopped green onions (or you could use 1/4 chopped red onion)

1/4 c. rough chopped cilantro leaves

What you do:

1. Make the dressing: Combine all the ingredients for the dressing and set aside.

2. Combine the salad ingredients in a large bowl. Add the dressing. Toss to combine. 

3. Refrigerate for at least 30 minutes before serving to blend the flavors.