Corn and Black Bean Salad — I have been making this salad for many many years and it is always a big hit at family and social gatherings. Over the years I have asked for the recipe numerous times. Of course, I am always happy to share it!
This is a colorful and fun salad which is great for lunch, as an appetizer or for a picnic. It is very easy to make and can be made a day ahead because it is best served completely chilled. But if adding avocado, wait to add it prior to serving, otherwise it will discolour if left sitting.
Parkash has been a student of global cuisine almost her entire life. Especially Indian vegetarian cuisine is very near and dear to her heart because she grew up with it. Her ambition is to demystify the perceptions about how difficult, rich or time consuming it is by teaching you the What, Why, How in an easy to follow, simple, step-by-step format. She also wants to inspire and enrich your every day meal options with a repertoire of healthy, wholesome, and delicious foods. She is the creator of Spice Inspired Kitchen, an online cooking course — Indian Cuisine 101 For Vegetarian Food Lovers.