Black Bean and Corn Salad (Salsa)

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We made this today, it’s excellent and perfect for summer (or anytime you wish it was summer)!  We halved the recipe and it made about 8 cups!  I’d definitely suggest adding extra salt, cilantro, black pepper, and customizing it to your liking.  I took others’ advice and halved the oil; it seemed right!  Enjoy!

  • /3 cup fresh lime juice
  • 1/2 cup olive oil  (I halved the oil with no ill effect)
  • 1 clove garlic, minced  (I used powder, it was fine)
  • 1 teaspoon salt  (Add some extra sea salt)
  • 1/8 teaspoon ground cayenne pepper  (I added extra black pepper too)
  • 2 (15 ounce) cans black beans, rinsed and drained
  • 1 1/2 cups frozen corn kernels
  • 1 avocado – peeled, pitted and diced
  • 1 red bell pepper, chopped
  • 2 tomatoes, chopped
  • 6 green onions, thinly sliced  (I used onion powder, it was fine)
  • 1/2 cup chopped fresh cilantro (I suggest doubling)

Directions

  1. Place lime juice, olive oil, garlic, salt, and cayenne pepper in a small jar. Cover with lid, and shake until ingredients are well mixed.
  2. In a salad bowl, combine beans, corn, avocado, bell pepper, tomatoes, green onions, and cilantro.
  3. Shake lime dressing, and pour it over the salad. Stir salad to coat vegetables and beans with dressing, and serve.

 

 

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