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Prep Time: 1 Minutes Cook Time: 0 Minutes |
Ready In: 1 Minutes Servings: 4 |
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I made this up as something to go with my chicken mole recipe, since I wasn't really in the mood for something like Spanish rice or refried beans. I think it makes a great side dish for Mexican food! This also would make a great salsa or dip. Ingredients:
1 (15 1/2 ounce) can black beans, rinsed and drained |
1/2 red bell pepper, chopped fine |
1/2 cup chopped red onions or 1/2 cup scallion |
1/4 cup frozen sweet corn, thawed |
1 -2 fresh jalapenos or 1 -2 other hot pepper, sliced into rings |
1 lime (juiced) |
1/4 cup minced fresh cilantro (coriander) |
3 tablespoons extra virgin olive oil |
1 tablespoon granulated sugar |
1 ripe avocado, diced (but on the firm side) |
1 -2 clove garlic, chopped |
salt (to taste) |
fresh ground black pepper (to taste) |
Directions:
1. Combine ingredients, mixing well.
2. Cover and refrigerate for several hours before serving.
3. Note: the best way to dice an avocado is to cut it in half up to the seed all the way around, wiggle it apart, take a knife and pry out the seed, then cut the flesh into a cross-hatch without cutting through the skin, then scooping out the fruit with a larger thin spoon, as close to the skin as you can get.
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