Corn Salad

Really I'm not sure what to call this recipe, it's great as a salad, dip, topping or you could almost use it to make a casserole type dish. What's great about it is that no matter what you decide to do with this it's absolutely wonderful and can be very addicting. It's also great on the waistline, high in fiber, low in calories and packed full of flavor. I know there are lots of recipes similar to this one, but this is the ONE!

There are two secret ingredients. One is using raw fresh sweet corn, you won't be cooking it which sounds strange but trust me it's really good. I use to eat raw corn all day long when I worked at the farmers market. It's really good and better than cooked corn which the heat from cooking turns the sugar into starch making it less sweet. The other is a seasoning packet made by Goya called Salad & Vegetable seasoning. It comes in a yellow box and I find it in the international isle in our grocery store with the hispanic food.

5-6 Ears of fresh sweet corn off the cob
1 can of black beans (rinsed and drained)
1/2 bunch of cilantro, remove woody stems
1/2 medium purple onion
1 red pepper
1 Juice from Lime
3-4 cloves of Fresh pressed garlic
1 Tablespoon olive oil
1 tsp cumin
1 tsp salt
1 packet of Goya Salad and Vegetable seasoning.
1 Avocado

The easiest thing to do is in a food processor chop, cilantro, onion, pepper, and garlic (do not over process, avoid this by choping up into small chuncks before processing) the alternative is to hand chop everything, and add to the beans and corn. Add lime juice and Goya seasoning packet. Add the seasonings; cumin, salt and olive oil. Mix together and chop avacado into this. I do this last or else the avacado melts into the salad (which is also really good). Also if you don't have the Goya seasoning then just leave it out and add the rest of the spices and maybe a pinch of cayenne pepper.

Serve with chips, or use it as topping for 'taco night' or just eat it as a salad. This recipe came to me from my Sister In Law, Andrea. Get use to her name cause a ton of my recipes come to me from her. She is an awesome cook and actually really is the one I should credit for teaching me how to cook.