Southwestern Black Bean and Corn Salad

Super and scrumptious. Two words to describe this Southwestern-inspired salad. Oh, and quick. That's a great word to describe this black bean and corn salad, too, because you can make it in only 10 minutes! It's bursting with flavor and only requires a few ingredients to assemble, including Harry & David's Black Bean and Corn Salsa. It's light enough that it works like a dressing, but still packs a flavorful punch.

You can enjoy this Southwestern salad on its own as a light side dish or serve it with tortilla chips. You could even add it as a topping to chicken tacos. The best part is that you can prep the salad up to a day in advance, which makes it great for busy weeknights or entertaining, and especially on those busy weeknights when you're also entertaining.

Plus, the longer the salsa sets, the longer the flavors have to meld. And who doesn't like a well-melded salsa?

Southwestern Black Bean Corn Salad

PREP TIME: 10 minutesTOTAL TIME: 10 minutes

SERVINGS

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Ingredients

• 114 cups black beans (canned, rinsed and drained)
• 114 cups fresh or canned corn
• 1 tomato (diced)
• 13 cup red onion (diced)
• 1 avocado (pitted, diced)
• 13 cup Harry & David® Black Bean and Corn Salsa
• 2 tablespoons crumbled feta cheese (for garnish)

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Black Bean and Corn Salsa

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Avocados

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Instructions

1
In a large bowl combine black beans, corn, tomato, red onion, and avocado.
2
Add in the salsa. Gently toss to combine.
3
Pour the salad into a serving bowl and garnish the top with feta cheese.