CORN AND BLACK BEAN SALAD

Corn and Black Bean Salad image

Looking for a do-ahead salad? Flavors of lime, cumin, garlic and cilantro marinate tomatoes, black beans and corn for a festive salad.

Provided by By Betty Crocker Kitchens

Time 1h15m

Yield 8

Number Of Ingredients 12

Ingredients

1/2 bag (16-oz size) Cascadian Farm® frozen organic sweet corn (1 3/4 cups)
2 cans (14.5 oz each) Muir Glen™ organic plain or fire roasted diced tomatoes, drained
1/2 cup Progresso™ black beans (from 15-oz can), drained, rinsed
1/4 cup chopped red onion
3 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1 tablespoon vegetable oil
1/2 teaspoon coarse salt (kosher or sea salt)
1/2 teaspoon ground cumin
1/4 teaspoon pepper
1 clove garlic, finely chopped
1 avocado, pitted, peeled and chopped

Steps:

Cook corn as directed on bag. Rinse with cold water; drain.
In large bowl, stir together corn and remaining ingredients except avocado. Refrigerate until ready to serve, at least 1 hour. Stir in avocado just before serving.

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