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Vegan raw corn, avocado and black bean salad

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Author Notes

Living in Santa Cruz, it seems that everyone has a different dietary restriction and this recipe tends to satisfy everyone. Transports easily and doesn’t require refrigeration. Tastes best at room temperature and eaten same day. The original recipe called for roasted corn tossed with a honey/lime dressing, but was way too sweet. I switched it up using raw corn and omitted the honey and just used lime juice. The optional jalapeno lends some bite to the dish —Octopus and Owl

  • Prep time
    30 minutes
  • Serves

  • 3

    ears of corn, either white or yellow

  • 1

    can black beans

  • 1/2 cup

    minced red onion

  • 1/4 cup

    Finely chopped cilantro

  • 1

    avocado, diced

  • 1

    juice from 1 lime (small or medium)

  • 1/2

    jalapeno, seeds removed and mince – optional

  • salt and pepper to taste

  1. clean corn and remove silk.
  2. remove corn from cob, using a knife or corn zipper
  3. place corn and any liquid amassed in a medium sized serving bowl
  4. drain and rinse beans, place in same bowl with corn
  5. add cilantro, onion, jalapeno and diced avocado
  6. add lime juice and toss all ingredients together, making sure to coat avocado with lime juice
  7. adjust to taste with salt, pepper and additional lime juice

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