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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This is a really tasty salad that couldn't be easier to prepare. It can be served on a bed of romaine lettuce, rolled up in warm tortillas, or eaten with tortilla chips. Wonderful with or without avocado. Adapted from Mary Englebreit's Queen of the Kitchen Cookbook. Ingredients:
2 cups cooked black beans, drained and rinsed if canned |
2 large plum tomatoes, seeded and cut into a 1/4-inch dice or as many halved cherry tomatoes as you like (the sugar snack variety are great in this dish) |
1/2 cup fresh, thawed frozen, or drained canned corn kernels |
3 scallions, minced |
1 jalapeno chile, seeded, ribs removed, and minced |
4 tablespoons chopped fresh cilantro (or to taste) |
2-4 small garlic cloves, minced (or to taste) |
1 small avocado, diced (optional) |
1-2 tablespoons, fruity olive oil |
2 tablespoons, fresh lime juice |
ground red pepper/cayenne (optional, to taste) |
salt |
Directions:
1. In a large bowl, combine the black beans, tomatoes, corn, scallions, jalapeno, cilantro, garlic, oil, lime juice, salt, and ground red pepper (if using) in a large bowl. Toss until well-mixed, spoon into a bowl, and serve.
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