This is a great salad to make ahead for your next gathering—and it's so pretty to serve!
Start to Finish: 1 hour 15 minutes PT1H15M
Makes: 8 servings (1/2 cup each)
1/2 bag (16-oz size) Cascadian Farm® frozen organic sweet corn (1 3/4 cups)
2 cans (14.5 oz each) Muir Glen® organic plain or fire roasted diced tomatoes, drained
1/2 cup canned black beans, drained, rinsed
1/4 cup chopped red onion
3 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1 tablespoon vegetable oil
1/2 teaspoon coarse salt (kosher or sea salt)
1/2 teaspoon ground cumin
1/4 teaspoon pepper
1 clove garlic, finely chopped
1 avocado, pitted, peeled and chopped
1. Cook corn as directed on bag. Rinse with cold water; drain.
2. Stir together corn and remaining ingredients except avocado. Refrigerate until ready to serve, at least 1 hour. Stir in avocado just before serving.
High Altitude (3500-6500 ft): No change.