Saturday, January 9, 2016

Southwestern Black Bean Salad

Southwestern Black Bean Salad


15.5 oz can black beans, rinsed and drained
9 oz cooked corn, fresh or frozen (thawed if frozen)
1 medium tomato, chopped
1/4 cup red onion, chopped
1 scallion, chopped
2 limes, juice
1 tbsp olive oil
2 tbsp fresh minced cilantro (or more to taste)
salt and fresh pepper
1 medium hass avocado, diced
1 diced jalapeƱo (optional)


In a large bowl, combine beans, corn, tomato, onion, scallion, cilantro, salt and pepper.
Squeeze fresh lime juice to taste and stir in olive oil.
Marinate in the refrigerator 30 minutes. Add avocado just before serving.

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