Black Bean, Corn and Avocado Ranch Salad | Corn | Boston Organics

Name: Black Bean, Corn and Avocado Ranch Salad | Corn | Boston Organics
Ingredients: 2 cups black beans; 1.5 cups whole kernel corn (about 2 medium ears); 1 cup grape or cherry tomatoes, quartered; 1 avocado, chopped into cubes; 1/2 cup chopped onion; 1 small jalapeno, seeded and chopped; 2 Tbsp fresh cilantro, chopped; 1/2 cup Ranch Dressing; Salt and pepper, to taste

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Author : Boston Organics

Black Bean, Corn and Avocado Ranch Salad | Corn | Boston Organics

Ingredients

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2 cups black beans1.5 cups whole kernel corn (about 2 medium ears)1 cup grape or cherry tomatoes, quartered1 avocado, chopped into cubes1/2 cup chopped onion1 small jalapeno, seeded and chopped2 Tbsp fresh cilantro, chopped1/2 cup Ranch DressingSalt and pepper, to taste

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Instructions

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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.

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