Southwest Black Bean Salad
This salad is low in saturated fat and loaded with antioxidants and makes a great side dish, dip or topping.
15.5 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 ½ – 2 limes, juice of
1 tablespoon olive oil
2 tablespoons fresh minced cilantro
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.
Makes about 6½ cups.
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