Black Bean Salad
INGREDIENTS FOR THE DRESSING:
2 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
3 to 4 tablespoons fresh lime juice
1 teaspoon salt
1/2 teaspoon freshly ground pepper
INGREDIENTS FOR THE SALAD:
2 cans (15 ounces each) black beans, drained and rinsed
kernels of 3 ears cooked corn*
1/4 cup chopped fresh cilantro
1 small red onion, chopped
1 avocado, pitted, peeled, and chopped
2 large tomatoes, peeled, seeded, and chopped
2 fresh jalapenos, seeded and minced
* May substitute a 10-ounce package of frozen corn, cooked and drained.
TO PREPARE:
Whisk olive oil, vinegar, lime juice, salt, and pepper until combined. Set aside.
Combine black beans, corn, cilantro, onion, avocado, tomatoes, and jalapenos in a large serving bowl. Toss salad gently to mix. Pour dressing over salad and toss gently to coat.
INGREDIENTS FOR THE DRESSING:
2 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
3 to 4 tablespoons fresh lime juice
1 teaspoon salt
1/2 teaspoon freshly ground pepper
INGREDIENTS FOR THE SALAD:
2 cans (15 ounces each) black beans, drained and rinsed
kernels of 3 ears cooked corn*
1/4 cup chopped fresh cilantro
1 small red onion, chopped
1 avocado, pitted, peeled, and chopped
2 large tomatoes, peeled, seeded, and chopped
2 fresh jalapenos, seeded and minced
* May substitute a 10-ounce package of frozen corn, cooked and drained.
TO PREPARE:
Whisk olive oil, vinegar, lime juice, salt, and pepper until combined. Set aside.
Combine black beans, corn, cilantro, onion, avocado, tomatoes, and jalapenos in a large serving bowl. Toss salad gently to mix. Pour dressing over salad and toss gently to coat.
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