Black Bean and Roasted Corn Summer Salad

 We love a great taco night around here. We keep them casual and fun and in our last two apartments never had the right place to indulge in sitting together and making however many tacos we could handle. We finally have the right breakfast bar to lay everything out and get down to taco business. The only sticking spot for taco night for me was always a side dish--so I whipped up this incredible black bean salad that's perfect on its own, can be eaten as a side dish, could be used as a meatless taco filling or could just be a simple new staple for summer parties (no mayo makes this ideal for outdoor dining and all the veggies will make it filling and easy on the waist line). 

Black Bean and Roasted Corn Summer Salad 
(serves 4-6 as a side dish), I'd at least double it for a party.

• one 14oz can black beans, drained and rinsed
• 1-1 1/2 cups frozen corn, thawed
• 1/2 red bell pepper diced
• 1/2 green bell pepper, diced
• 2 limes
• 1/4 c fresh cilantro, chopped
• 1/2 tbsp honey
• 1 avacado
• salt and pepper
• 1/4 c extra virgin olive oil

Put the thawed corn into a dry skillet and heat over medium heat for about 5-7 minutes, until the corn starts to lightly brown/caramelize. 

 Meanwhile, in a large bowl combine the zest of both limes, the juice of 1 1/2 limes (unless your limes aren't very juicy, then add the last half), the cilantro, olive oil and honey. Whisk together until combined. Add in the drained black beans and diced bell peppers and mix. When the corn is ready, add it to the bowl and give everything another stir. Cube the avacado and add it in right before serving. Fold it in to make sure the avacado meets the lime juice (this will help it stay green). Taste and season with salt and pepper as needed.

I told you this one was super simple..but the flavor is incredible and its a light, refreshing change to picnic salads or heavy beans and rice.