When we lived in Berkeley, we had a Sunday night tradition. When the weather was just right (90% of the year), we (all of our fellow graduate school neighbors) gathered outside of our apartments and had a beautiful supper during sunset. The salad below was brought by my dearest friend. She just threw it together. And in honor of corn’s lovely season, here is one of my favorite corn salad recipes.
Corn and Black Bean Salad
1 12 oz. can whole kernel corn, drained -or- corn off of two corn-on-the-cobs, fresh
1 15 oz. can black beans, drained and rinsed
1 red bell pepper, finely chopped
1/2 cup green onions, slice with tops
2 medium tomatoes, chopped
1/4 cup cilantro
1 avocado, chopped
1/3 cup olive oil
1/4 cup vinegar (type is up to you)
1/4 cup lemon juice (I’m begging you, please use fresh)
1 tsp. sea salt
1 clove minced garlic
chili powder or hot sauce, to taste
Mix dressing ingredients to emulsion. Add everything but avocado to salad bowl and mix with dressing. Add avocado just before serving.