Avocado, Black Bean and Corn Salad

More About This Recipe

• This side salad recipe is simple and goes with just about anything. It's just plain awesome! On a hectic night, there is nothing more stressful than figuring out what to make for dinner. Oftentimes I find myself frazzled more over what to serve on the side rather than what will be the main dish. And you can only have so many grilled-cheese-and-soup nights this fall before a potential revolt ensues. On the nights when my brain can’t think of anything creative to make, I like to whip up this easy-peasy Avocado, Black Bean & Corn Salad. It’s the perfect side dish on its own, with chips for dipping or scooped on a bed of grilled chicken and rice. Plus, most of the ingredients are inexpensive and probably already stocked in your pantry. In less than 15 minutes you can have this flavorful, super-simple side dish on your dinner table. 3 Secrets to Success 1) Using frozen corn kernels. The chilly kernels give this salad a nice quick-chill, so there’s no need to let it sit in the fridge so the whole things cools off. It’s a great time-saver. 2) The fire-roasted tomatoes. The dynamic taste of roasted tomatoes with slightly charred skins makes a great addition to this recipe. Muir Glen Organic makes a delicious version of these in diced tomato form – they’re sweet and flavorful and really pack that fire-roasted taste. 3) The versatility. What I like most about this recipe is that I can play around with the flavor pallet each time I make it. You can add more or less hot sauce, depending on how spicy you want your salad; chopped red or green peppers; or chili powder or sliced jalapenos for even more zing. The next time you need a quick, simple and flavorful side dish for those frazzled evenings, give this salad a try. Your family and friends will enjoy it so much, it might even become your next main dish (of course, no side dish required!).