With summer fast approaching salads are back and bright! This recipe from Stonewall Kitchen doesn’t disappoint. With all fresh ingredients its best to serve right away. The Spicy Corn Relish adds that special something everyone will love.
Corn and Black Bean Salad
1 jar Stonewall Kitchen Spicy Corn Relish
1 can Black beans – 15 ounce, rinsed and drained
4 ounces Monterey Jack cheese, cut into 1/2-inch cubes
1 avocado, peeled, pitted and diced
3/4 cup cherry or grape tomatoes, quartered
2 Tablespoons fresh cilantro, chopped
Place all ingredients in a serving bowl. Toss and serve at room temperature.