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Prep Time: 15 Minutes Cook Time: 240 Minutes |
Ready In: 255 Minutes Servings: 8 |
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This is my version of the tex-mex black bean with corn salad. It is a great refreshing summer salad, high in healthy fats. Note: Cook time is for refrigeration. Ingredients:
1 (15 1/2 ounce) can black beans, rinsed and drained |
1 (15 1/4 ounce) can corn kernels, rinsed and drained, if you have fresh corn in season that's even better |
1 medium tomato, seeded and chopped |
1 small red onion, chopped |
1 red bell pepper, seeded and chopped |
1 avocado, chopped |
1/2 cup radish, thinly sliced (optional) |
1/4 cup feta cheese, crumbled |
1 garlic clove, minced |
1/4 cup flat leaf parsley, finely chopped, can use cilantro if you prefer |
1 jalapeno pepper, very finely minced |
1/4 cup lime juice |
1/4 cup olive oil |
2 tablespoons honey |
Directions:
1. Mix the ingredients for the salad in a bowl.
2. Mix the ingredients for the dressing in a separate bowl.
3. Pour the dressing on the salad and mix well.
4. Add salt and pepper to your liking.
5. Refrigerate the salad at least 4 hours, overnight is best.
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