Black Bean and Corn Salad

INGREDIENTS

• 4 Roma tomatoes finely diced
• 4 ears fresh corn cut off the cob
• 1 red bell pepper finely diced
• 1/2 medium red onion finely diced
• 2 stalks green onion finely diced
• 2 avocados diced
• 1 can black beans drained and rinsed
• 1/3 bunch cilantro chopped

Vinaigrette

• 2 limes juiced
• 1/2 large lemon juiced
• 3 tablespoons olive oil
• 1/3 cup red wine vinegar
• 1 teaspoon oregano
• 1-2 teaspoons salt

INSTRUCTIONS

1. Add the trivet and 1 cup of water to the Instant Pot. Stack corn on the cob (peeled or unpeeled) on top of the trivet (or, use a steamer basket). Cook for 3 minutes on high pressure with a quick release. Remove from the Instant Pot and immediately place in an ice bath or under cold running water to cool. Husk the corn (if you haven’t already), the cut the corn off the cob.
2. Alternatively, blanch the corn for 5-10 minutes in a pot of boiling water and remove immediately to cold running water. Let cool completely, then cut the corn off the cob.
3. While the corn is cooking, mix together the vinaigrette by combining the lemon and lime juice, red wine vinegar, and oregano, and salt. While whisking constantly, pour a thin stream of olive oil into the vinegar mixture until completely combined.
4. In a large bowl, gently combine all ingredients. Chill in refrigerator for about 2-4 hours until flavors have married together.
5. Enjoy with tortilla chips, on top of protein, or on its own as a salad.