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Corn and Black Bean Salad with Chile Mayo

Prep Time10 minsCook Time5 minsTotal Time15 mins

Adjust the ingredients to fit your fancy, whether you want to add tomatoes or bell peppers or make a small portion or enough to feed a small crowd. This salad is super easy to change up and substitute with what you have on hand. This recipe is portioned for 2.

Serve as a great picnic side or as a fancy addition in your burrito or tacos.

 2 cups Corn, canned, frozen or freshIf frozen; microwave with a tablespoon of water for 3-5 minutes.
 2 cups Black beansIf from a can, microwave for about 3-5 minutes, then drain and rinse
 1 Jalapeño, seeded and diced
 ½ cup Red onion, peeled and diced
 1 Avocado, diced
 Additional optional add-ins; about 1 to 1/2 cup each Diced Tomatoes, diced bell pepper, cilantro
Spicy Mayo
 1 cup Mayonnaise Greek yogurt or sour cream can be substituted
 1 tsp Garlic powder
 1 tbsp Chile powder
 ½ tsp Cayenne powder More or less can be added to make less or more spicy
 ½ tbsp Kosher salt 1 tsp table salt can be substituted
 1 Lime, juicedAbout 4 tbsp
 Extra lime slices and salt and pepper to taste
1

In a medium bowl, mix the dressing ingredients together.

In another bowl mix the corn, beans, jalapeños, onions, etc together.

2

Gently stir in the dressing with the bean and corn mixture. Adjust to taste, with salt and limes.

Refrigerate or serve immediately.

Nutrition Facts

0 servings

Serving size