Search This Blog

Tuesday, July 19, 2016

Southwestern Black Bean Salad

This is a nice salad that is good both as a side dish or as a main course salad.  It can be served on top of lettuce with tortilla chips. It can also be used as a dip for tortilla chips.



  • 15.5 oz can black beans, rinsed and drained
  • 9 oz cooked corn
  • 1 medium tomato, chopped
  • 1/3 cup red onion, 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 avocado, diced
  • 1 diced jalapeno (optional)
  • Combine all ingredients.  Refrigerate for at least 30 minutes.
  • No comments:

    Post a Comment