Southwestern Black Bean Salad
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Makes a great side dish or appetizer if served with chips or as a topping for taco salads. You can even serve with grilled meat and fresh tortillas.
15.5 oz can black beans, rinsed and drained
9 oz cooked corn, fresh or frozen (thawed if frozen)
1 medium tomato, chopped
1/3 cup red onion, chopped
1 scallion, chopped
1 1/2 - 2 limes, juice of
1 tbsp olive oil
2 tbsp fresh minced cilantro, or more to taste
salt and fresh pepper
1 medium hass avocado, diced
1 diced jalapeno, 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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