Black Bean and Corn Salad |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 3 |
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This recipe was adapted from a Cooking Light recipe many years ago. I cut the oil because it didn't need it and changed a few other things as well. This is my favorite summer food and one I use when trying to lose a few pounds. Ingredients:
1/2 cup lime juice |
1/4 cup apple cider vinegar |
1 tablespoon cumin |
1 cup chopped cilantro |
1 medium avocado |
4 -5 tomatoes, diced |
1 (14 ounce) can white shoepeg corn, drained |
1/2-1 jalapeno, seeded and minced |
1 (14 ounce) can black beans, drained and rinsed |
1 red bell pepper, seeded and diced |
salt, to taste |
Directions:
1. Combine lime juice, vinegar and cumin in a small bowl.
2. Add tomatoes through beans to a large lidded container.
3. Pour lime juice mixture over vegetables and sprinkle in the salt, one teaspoon at a time, until it tastes right to you. I generally add about a tablespoon.
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