Black Bean and Corn Salad with Avocado

What’s my inspiration?
We had a couples baby shower this past weekend at our cabin.  With the amazing weather we have been having, I was envisioning having the 11 people, 3 dogs and a baby outside on our new patio furniture, playing yard games, etc.  As luck would have it, we were blessed with a rainy, 30 degree day (thank you crazy Minnesota weather).  But, we made the best of it and crammed those 11 people, 3 dogs and baby (along with my diabetic cat), into our tiny 1 bedroom cabin.  Surprisingly, it was kind of cozy and the boys spent much of the time outside in the garage/driveway having a bonfire (yes, a garage bonfire although Chris claims it was technically in the driveway).

When planning for a party, I always have way to much food.  I get so nervous there won’t be enough that I totally over buy.  However, that makes for awesome leftovers!  This time around, we made shrimp and chipotle bowls inspired by pinterest.  Of course, I had leftovers but not of everything.  So, I took what was left over and flipped it from chipotle bowls into a healthy vegetarian salad.  Let me tell you what, I will be making this dish moving forward – not just a leftover meal!  It was dang yummy.

What you need:

  • 1 can corn
  • 1 can black beans
  • 1 tsp cumin
  • 1 tsp chili powder
  • EVOO
  • Romaine lettuce – chopped
  • Cherry tomatoes
  • 2 avocado’s diced
  • Shredded cheese
  • 1/2 cup sour cream
  • 1/4 cup taco sauce

What you do:

  • Combine sour cream and taco sauce – set aside (If you don’t like taco sauce, use any salsa)
  • Put EVOO in pan and heat over medium.  Combine corn, beans, cumin and chili powder.  Saute until heated through.  Remove from heat.
  • In a bowl, place corn & bean mixture and top with lettuce, tomatoes, avocado and shredded cheese.
  • Add a dollop of sour cream taco sauce and enjoy!

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