Prep Time: 30 minutes

Cook Time: Marinating Time is recommended for 1 -3 hours

Serving: 6 people as a side, 10-12 as an appetizer

A Word From The Cook

“Lots of flavour pops.”

Ingredients

Salad Ingredients

• 3 – 4 Ears of Cooked Corn (or 3 Cups if using non fresh corn)
• 2 Avocados ripe but firm (diced)
• 1/2 Red Bell Pepper
• 1/2 Orange Bell Pepper
• 1/2 15 oz can Black Beans (rinsed and drained)
• 1/4 Cup Red Onion (diced)
• 1 Jalapeño
• 4-6 Tbsp Fresh Cilantro

Dressing

• 1/4 Cup Lime Juice
• 1 Tbsp Apple Cider Vinegar
• 3 Tbsp Vegetable Oil
• 1 Tbsp Honey
• 1 Tsp Smoked Paprika (get smoked, don’t substitute!)
• 3/4 tsp Himalayan Pink Salt (ground)
• 2 Cloves Garlic

Instructions

1. Whisk together  Lime Juice, Oil, Honey, Vinegar, Garlic, Salt and Pepper in a Shaker (or bottle).
2. Combine all the Salad ingredients (except the Avocados & Cilantro) in a large bowl, mix to combine.
3. Add 1/2 the dressing and refigerate at least 1 hour (up to 3 is good).
4. Mix in the diced avocado and cilantro just before serving.
5. Can be served as a salad/side or  as an appetizer with nachos for dipping.