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Mexican Black Bean and Corn Salad

If you're tired of searching for the perfect dish to bring to all of your spring outings, basketball games, or church picnics, search no more for you have found the perfect dish for all of these events. This Mexican black bean and corn salad is one of my favorite dishes to eat not only in the summertime but all year round.  I think the reason I savor this dish so often, is the convenience and simplicity, as well as the mouthwatering flavor it provides. You can eat this dish as is or easily turn it into a dip for any parties. An added benefit to this dish is the high amount of protein it delivers, 29.27g of protein. All you vegans out there looking for easy protein can thank me later. With avocados and tomatoes in this dish, you won't have to worry about getting your daily vitamins in. 

Ingredients

To start of the ingredient list you will need 

Directions

  •      To start the dish you will want to soften your coconut oil in a medium-sized skillet. After the coconut oil is nice and hot you can add the corn kernels to the pan and heat until they have a light brown edging. After this is done pour your black beans in and allow them to cook for 3-5 minutes or until steaming. You just have to be careful not to overcook the beans as they develop a hard shell when exposed to too much heat. Remove from the heat and stir in your cumin, mild trio rub, garlic cloves, and any salt and pepper. 
  •      Once all of the spices have been mixed in you can add the beans and corn to your serving dish. Then you can sprinkle fresh lime juice over the corn and beans as well as your diced tomatoes and avocado chunks. If you are looking to add any more flavor to your dish I recommend adding some fresh cilantro or diced red onions. Enjoy this festive summer dish!



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