Rachel's Corn and Black Bean Salad

Serve with the Grilled Cuban Pork Ribs recipe that is also in this cookbook (see page 140). Andrew has a different version of a black bean and corn salad you can also try (see the page after this one). #rachel #andrew #whosewillbebetter #cookbook #hashtags #butseriouslywhydopeopleusethese

• 1 3/4 cups frozen corn, defrosted, drained
• 28 oz diced tomatoes, drained
• 1/2 cup canned black beans, drained and rinsed
• 1/4 cup chopped red or white onion
• 3 tablespoon chopped fresh cilantro (optional)
• 2 tablespoon lime juice
• 1 tablespoon vegetable oil
• 1/2 teaspoon coarse (kosher or sea) salt
• 1/2 teaspoon ground cumin
• 1/4 teaspoon pepper
• 1 clove garlic, finely chopped
• 1+ tablespoon chopped chipotle peppers in adobo- sauce (from 7 oz can) (optional – adds spice!)
• 1 avocado, pitted, peeled, and chopped
• Bibb lettuce leaves (optional)

In a large bowl, stir together all ingredients except avocado. Refrigerate until ready to serve, at least 1 hour.

Stir in avocado just before serving.

Can be served on Bibb lettuce leaves or not.