Sunday, July 3, 2011

Southwestern Black Bean Salad

I recently made this dish for a cook-out and it was a huge hit. It is simple to make, and is high in fiber and protein. I served it as an appetizer with tortilla chips, but it could be served as a side dish.

Serves: 12

15.5 oz can black beans, rinsed and drained
9 oz frozen corn, thawed
1 tomato, chopped
1 small avocado, diced
1/4 cup red onion, chopped
1 scallion, chopped
Juice of 1 lime
3 tbsp extra virgin olive oil
1 tbsp cilantro
salt and pepper

  1. Combine beans, corn, tomato, onion, scallion, cilantro, salt and pepper.
  2. Mix with lime juice and olive oil.
  3. Marinate in the refrigerator 30 minutes. Add avocado before serving.

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