Black Bean and Corn Salad

This colorful salad is great for summer barbeques.

1/3 cup lime juice
1/3 cup olive oil
1 clove garlic, crushed
1 tsp salt
1/4 tsp ground pepper
1 19 oz can of black beans, drained and rinsed
1 1/2 cups frozen corn
1 avocado, diced
1 large green pepper, diced
2 medium tomatoes, chopped
1/2 cup diced cucumber
6 green onions, thinly sliced

To prepare dressing, combine lime juice, olive oil, garlic, salt and pepper. To make salad, mix remaining ingredients in a large bowl. Pour dressing over the salad and stir until fully coated.

I made this one evening when we had friends over for a barbeque. Tony grilled some Jamaican Jerk chicken, and I made this salad, coconut rice and cheese bread to go with it.  I’m a sucker for anything with avocado so I adored this recipe and I think next time I’ll had even more avocado because I like it so much. The original recipe called for cilantro, but I don’t care much for cilantro so I left it out. The kids both found something they liked in it- Bennett gobbled up the black beans, and Cole seemed to enjoy the cucumber and avocado. I ate it the next day for lunch and topped it with the left-over grilled chicken. It was seriously one of the best lunches ever!

-Recipe adapted from

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Welcome! I’m Megan.

My kids like to whine, especially when it comes to the food they eat, but that doesn’t stop me from trying to make tasty and healthy meals for them. Follow along as I share family-friendly recipes and reviews from my picky family members, who I lovingly call “The Whine Critics.” Read More…

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