Black Bean And Corn Salad

I swear I could eat this everyday and be very happy… I even adapted it for a party salsa contest… I won 3rd place…

 

  • 1/3 cup fresh lime juice
  • 1/2 cup olive oil
  • 1 clove garlic, minced
  • 1 teaspoon salt
  • 1/8 teaspoon ground cayenne pepper
  • 2 (15 ounce) cans black beans, rinsed and drained
  • 1 1/2 cups frozen corn kernels
  • 1 avocado – peeled, pitted and diced
  • 1 red bell pepper, chopped
  • 2 tomatoes, chopped
  • 6 green onions, thinly sliced
  • 1/2 cup chopped fresh cilantro (optional)

 

 

  1. Place lime juice, olive oil, garlic, salt, and cayenne pepper in a small jar. Cover with lid, and shake until ingredients are well mixed.
  2. In a salad bowl, combine beans, corn, avocado, bell pepper, tomatoes, green onions, and cilantro. Shake lime dressing, and pour it over the salad. Stir salad to coat vegetables and beans with dressing, and serve.

 

So Tatsy!  I serve it with BBQ chicken on the patio for a fresh, light summer meal, and my kids will even eat it!

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1 Response to “Black Bean And Corn Salad”


  1. 1 Irene October 29, 2008 at 3:36 am

    I have a very similar recipe that I made ALL the time this summer. I had to retire it though, well atleast until next summer, hubby said he was a bit tired of it. I on the other hand could eat it every day. Glad to see you are blogging again. Erin and I were talking about you today… were your ears ringing??


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