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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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Ingredients:
1 can(s) black beans drained |
1 can(s) mexican rotel drained |
1/2 cup(s) frozen whole kernel corn thawed |
1/2 cup(s) onion diced |
1 teaspoon(s) cumin |
lime juice |
jalapeno peppers diced |
avocado diced |
Directions:
1. I usually use the Mexican Rotel but use what you like. (warning if you use the 'hot' - it's really hot!) I usually just throw in a couple hands-full of corn, until it looks right but you can use the small can of whole kernel corn, drained.
2. Diced jalapenos and / or avocado is completely optional. If you like a little more spice, do a little more jalapenos. I think it's a pretty presentation with sliced avocado fanned on the top.
3. Red onion is prettier also, but use what you have.
4. Even with the Mexican Rotel, I still like to add just a splash of lime juice but if you don't have it, leave it out.
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