1 (12 oz) bag frozen corn or 3 ears of fresh corn, kernels cut from cob
1 (15 oz) can reduced sodium black beans, drained and rinsed
1 (15 oz) can reduced sodium kidney beans, drained and rinsed
1 (15 oz) can reduced sodium great northern beans, drained and rinsed
1 red bell pepper, diced
½ red onion, diced
1 jalapeƱo, seeds and ribs removed, diced
½ cup fresh cilantro, chopped
2 avocados, chopped
Vinaigrette:
½ cup olive oil
2 Tbsp lime juice, freshly squeezed
¼ cup red wine vinegar
1 Tbsp lemon juice
1 Tbsp honey
1 garlic clove, minced
1 tsp ground cumin
1 tsp salt
½ tsp ground black pepper
½ tsp ancho chili powder
extra chopped cilantro (optional)
Instructions
Heat a large skillet (cast iron preferred) over medium heat. Add corn kernels and cook 4-5 minutes or until charred and fragrant. Remove from heat and set aside.
Meanwhile, prepare the vinaigrette by whisking together all of the ingredients in a small bowl until well-combined.
In a large bowl, combine the corn and all remaining salad ingredients. Pour vinaigrette over salad and toss to coat. Refrigerate until ready to serve.