Black Bean Salad
This refrigerated salad really hits the spot in the heat of summer. It’s popular enough with my kids that I usually have to double this recipe, and we still have no leftovers.
Ingredients
- 1½ cups freshly cooked black beans or a 15-oz can
- 1 can shoe peg corn or 1½ cups frozen corn
- 1 small red onion diced
- 1 red bell pepper seeded and chopped
- 2 Tbsp fresh lime juice
- 2 avocados cut into chunks
- 1 Tbsp olive oil
- 1 small jalapeño pepper optional
- 1 cup fresh cilantro chopped
- salt & pepper to taste
Instructions
- Dice jalapeño and red bell peppers.
- Drain beans and corn. Dice red onion.
- Mix with all the remaining ingredients, but save cilantro and avocado until you are ready to serve.
- Chill in the refrigerator until ready to eat. Mix in avocado and top with chopped cilantro just before serving.
- Dish into individual bowls and enjoy. Yum!
