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Bean: Black Bean Salad by Mona M
posted by Mona M 06-13-100 3:42 AM
Black Bean Salad
from Stop and Smell the Rosemary... Recipes and Traditions to Remember
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
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.
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.
Serves 6 to 8
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