Every summer on my Summer Checklist, I try and come up with a few new go-to recipes that I can bring into my rotation to make my life easier as time goes on. I like these recipes to be easy, quick, and healthy – and this summer corn salad/salsa is exactly that!
My mom always makes this salad and eats it right out of the bowl She’s a vegetarian, and the dish has a decent amount of protein, which is always a concern for her. Mike and I use this as a salsa, and actually brought it along to a neighborhood dinner as an appetizer recently, to great feedback!
Read more for the recipe for this fresh-tasting, filling, summery deliciousness!
Summer Corn Salad & Salsa
1 11 oz can Green Giant shoepeg corn
1 12 oz can black beans
1 tomato, seeded and chopped
1 bunch fresh parsley, chopped
1 clove garlic, chopped
1 bunch scallions, chopped
1 tblsp red wine vinegar
1/8 cup olive oil
salt & pepper to taste
2 avocadoes, cubed
Optional ingredients: 1 tsp cumin, 1 tblsp cilantro
Mix all ingredients, except avocado, in a bowl. Cube avocado and toss lightly into salad, so as not to much.
Serve alone as a side salad (may add shrimp or chicken) or serve with chips as a salsa.