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Mexican corn salad

Mexican corn salad loaded with summer flavor and color. It’s great as a side dish, but it also can be scooped up with corn chipsas a dip.
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Ingredients
  

  • 2 cans corn or 2 C fresh, cooked corn removed from cob
  • 2 cans black beans drained and rinsed
  • 1/2 red pepper, diced
  • 1/2 medium red onion, diced
  • 2 cloves garlic, minced
  • 1 avocado, diced
  • 1 cup halved grape tomatoes
  • 1/4 cup chopped cilantro
  • 1/2 lime, juice only
  • olive oil
  • salt

Instructions
 

  • Mix all ingredientsexcept for salt and olive oil.
  • Add a drizzle ofolive oil. Mix gently.
  • Salt to tast.

Notes

  1. Add a chopped jalapeno with or without seeds to add some heat.
  2. Crumbled Cotija cheese is delicious in this salad. It's a salty cow's milk cheese that reminds me of feta.
  3. Grill or roast the corn for added flavor.
  4. Serve as a side or with tortilla chips as an appetizer or even a meal.