The Pioneer Woman Tasty Kitchen
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Corn and Black Bean Salad (Vegan)

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Level: Easy

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Description

The end-of-summer flavors that you can totally fake year-round.

Ingredients

  • 2 ears Corn, Kernels Removed
  • 1 whole Bell Pepper, Any Color, Diced
  • ½ cups Chopped Drained Hearts Of Palm
  • 4 whole Green Onions, Sliced
  • 1 cup Cherry Tomatoes, Halved
  • 1 teaspoon Salt
  • 1 teaspoon Chili Powder
  • ½ teaspoons Cumin
  • 2 Tablespoons Olive Oil
  • 1 whole Lime, Zest And Juice
  • ¼ cups Fresh Cilantro, Chopped
  • 1 can (about 14 Oz. Size) Black Beans, Drained
  • 1 whole Avocado, diced

Preparation

Combine corn, pepper, hearts of palm, onions, cherry tomatoes, spices, and olive oil in a large bowl. Mix to combine. This portion of the salad can be made in advance.

Right before serving, add lime juice, zest, cilantro, beans, and avocado. Stir very gently to combine everything. Taste, and add more spices or lime juice if you’d like. Serve immediately so the avocado doesn’t turn brown.

Notes:
1. This is great as a condiment, side dish, or main dish salad.
2. Substitute to your heart’s desire here! Canned or frozen corn is fine, white onion instead of green, lemon instead of lime, any color bell pepper, jalapeno for spice, other beans – be creative!
3. For a non-vegan version, feel free to add some crumbled queso fresco and/or grilled sliced chicken to the mixture.

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