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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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From Suzanne McKinley of Lyons, Georgia comes this fresh-tasting medley of veggies tossed with a zesty oil-and-vinegar dressing. Serve the salad alone as a side dish or pair it with tortilla chips for an appetizer. Ingredients:
2 cans (15 ounces each) black beans, rinsed and drained |
1 can (11 ounces) mexicorn, drained |
1 medium tomato, chopped |
1 medium ripe avocado, peeled and cubed |
1/2 cup chopped onion |
1/2 cup vegetable oil |
1/4 cup red wine vinegar |
1/2 teaspoon salt |
1/2 teaspoon hot pepper sauce |
tortilla chips |
Directions:
1. In a bowl, combine the beans, corn, tomato, avocado and onion. In a small bowl, whisk the oil, vinegar, salt and hot pepper sauce; pour over bean mixture and toss to coat. Serve with tortilla chips if desired. Yield: 8-10 servings.
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