Black Bean and Corn Salad is the perfect healthy side dish. Its loaded with black beans, roasted corn, avocado, fresh tomato, cilantro, and tons of flavor.
To roast corn, place ears with husks and silks on the rack in the oven and cook at 350 degrees F for 30 minutes. Once cool enough to handle, cut kernels away from cob and add to large bowl.
Add remaining ingredients to bowl. Season with salt, pepper, and hot sauce, as desired.
Let stand at least 15 minutes to allow flavors to develop. Serve cold or at room temperature.
Notes
* Frozen corn will work, but if its summer time and fresh corn is in season, it makes all the difference. ** I love using Cuban Style Black Beans from Trader Joes. I don't even remember what plain old black beans taste like. *** A super ripe avocado will turn to mush. I prefer my avocado to be ripe but slightly firm for this recipe so they maintain their shape.