If I could, I would eat corn everyday. Whether on its own, mixed into pasta, rice, poured over mashed potatoes, you name it! But since too much of it can raise blood sugar levels (such a Debbie downer), I’d rather reserve the sugar spike for some guilty pleasure dessert, haha. This recipe is perfect for the warm summer days ahead, especially for taco night, Cinco de Mayo festivities (you can check out the fiesta here) or a side dish at a BBQ! And it’s so easy and quick to make, aside from cutting the cherry tomatoes.
I decided to make it spicy because I am obsessed with this chili smoked paprika I bought from Volos, Greece two summers ago. If you’re not into spicy, you can easily leave out the chili and smoked paprika, and it will still taste refreshing and delicious. For an even more extra kick, just add some jalapeños.
Spicy Corn, Black Bean & Avocado Salad
Ingredients
- 1 (15oz) can sweet corn (can use frozen corn or fresh corn, shucked)
- 1 (15 oz) can black beans, rinsed and drained
- 1/2 cup red onion, finely chopped
- 2 avocados, chopped
- 1 pint cherry tomatoes, halved (about 30 small-medium size. Quartered if really big)
- 1/4 cup fresh cilantro, chopped
- 2 1/2 Tbsp extra virgin olive oil
- Juice of 1 large lime (or 1/2 lemon)
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
- 1/4 tsp chili powder
Instructions
- Place all ingredients into a bowl and toss to mix.
- Cover with plastic wrap and allow to sit in the fridge for about 30-40 min before serving
- Garnish with fresh cilantro if desired
You can serve this corn salad with some tortilla chips and salsa, alone for a light lunch or as a side to any meal like grilled fish or shrimp, yum! I can honestly eat this for dinner all by itself. Hope you enjoy it as much as I do!
With love,
Kyranna
