Today on The Stay At Home Chef I’m
showing you how to make Simple Black Bean and Corn Salad This salad is healthy, it’s light and bright and super flavorful. To start you’ll want to thaw
two cups of frozen corn kernels. You can also use a can of corn but I find that
frozen has a better flavor. Place those into a large mixing bowl along with 2
(15 ounce) cans of rinsed and drained black . beans Then you’ll need to dice 2
to 3 roma tomatoes and these are a little bit small so I’m definitely gonna
be using three here. So I slice them and then dice them. We’ll get all of those
tomatoes in our bowl as well. Next you’ll need one red or green bell pepper and
you’ll want to dice this as well. This will add a little bit of texture and
crunch to our little salad that we’re making. I’ll also want to dice half of a
red onion and if your tummy is sensitive you can always leave that out. You want
that onion to be a small dice or even mince it so that it really mixes in and
nobody gets that bite of raw onion. Then you’ll add all of that into the bowl
with your black beans and corn and everything that you’ve got going on. Add
in 1/2 cup of freshly chopped cilantro Then we need to dice two
avocados or you can use one. I’m an avocado lover though. So we’re gonna
slice around and then you’ll be able to twist and pull it apart. Then we’ll
remove the pit. Then you place them all facedown. Slice them in half lengthwise
again. Then you should be able to grab one and easily peel off the skin. Then
you can easily dice them up and add those in with your salad. All that’s left
to do is make our super simple dressing We’ll need to juice two limes so about 1/4 . cup of lime juice. Pour that over the avocado to keep it from turning
brown. Then you’ll also add in 1/4 cup of olive oil and you want to use the
good kind extra-virgin, 2 cloves of minced garlic,
1/2 teaspoon of salt and 1/2 teaspoon of red pepper flakes and
that’s it! All that’s left to do is stir this all together. You can always mix your
dressing separately but I wanted to save myself the extra bowl here and just mix
it in with the salad. And that’s it! You . are ready to eat! This is best served
within about 24 hours so that the avocado doesn’t turn brown and mushy. Thanks for watching! You can find the
full written recipe in the video description. Be sure to subscribe, like,
and follow and check out the rest of my videos where you can find hundreds of
restaurant quality recipes you can easily make at home. See you later!