Image By Chris McIntosh for Boston Organics
2 cups black beans1.5 cups whole kernel corn (about 2 medium ears)1 cup grape or cherry tomatoes, quartered1 avocado, chopped into 1/2″ cubes1/2 cup chopped onion1 small jalapeno (seeds removed), chopped (use more or less depending on your heat tolerance)2 Tbsp fresh cilantro, chopped
1/2 cup organic ranch dressing
Salt and pepper to taste
Cook black beans per instructions, drain and cool. (Note: Dry beans may require an overnight soak and long cook time.)If using raw corn on the cob, boil in a large pot of unsalted water for 4 minutes. Drain and run under cold water to cool before cutting kernels off from cob.
Combine all ingredients in medium bowl. Serve chilled or at room temperature.
Tested and Approved by Boston Organics (Chris McIntosh)
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This recipe was most recently featured in
Boston Organics Newsletter No. 34 of 2015.