Ingredients
Note: Gram measurements do not adjust automatically with the serving multiplier.
Method
SALAD
- FROZEN/FRESH CORN: If using frozen corn, cook according to instructions on bag. Drain and rinse with cold water to cool. Then, place in a large bowl. If using fresh corn, peel and remove silks. Fill a stock pot about halfway with water and bring to a boil. Add the peeled corn, cover, and cook for 5-7 minutes. Remove corn and let cool. Then, using a knife, slice corn off of cob into a large bowl.
- GRILLING CORN (Optional): To grill fresh corn with the husks on, heat the grill to medium. Peel the husks back (but leave them attached) and remove silk. Return husks back on corn and soak ears in water that has been salted for about 15 minutes. Remove husks from water, shake off, and place on grill for 15-20 minutes, rotating every 5 minutes or so. To grill without husks, heat the grill to medium. Shuck the corn and brush lightly with olive oil. Place on the grill for about 10-15 minutes, rotating every 5 minutes or so until tender.
- Add chopped red onion, red bell pepper, drained and rinsed black beans, and chopped avocado to the corn. (If worried about avocado browning, you can add it right before serving.)
- DRESSING: Whisk all ingredients together and pour over salad. Thoroughly mix until everything is coated. Refrigerate for at least 1-2 hours prior to serving so flavors can meld.
MAKE AHEAD & STORAGE
- MAKE AHEAD: This salad can be made 1 day in advance and stored in the refrigerator. I would recommend waiting to add the chopped avocado until the day you’re ready to serve it to avoid browning.
- STORAGE: Store covered salad in the refrigerator for up to 4 days.
