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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Got from Jolinda Hackett on for a vegan, gluten free, light bean salad recipe. It tastes amazing after 24 hours, so make the night before if possible. Ingredients:
2 (15 ounce) cans black beans, well drained |
1 1/2 cups corn |
1 red bell peppers or 1 yellow bell pepper, diced |
1 avocado, diced (optional) |
3 tomatoes, chopped |
4 green onions, chopped |
1/3 cup fresh cilantro, chopped |
1/3 cup lime juice |
1/3 cup olive oil |
1/2 teaspoon salt (to taste) |
1/8 teaspoon cayenne pepper |
Directions:
1. In a large mixing bowl, combine the beans, corn, bell pepper, avocado, tomatoes, onion and cilantro and gently toss.
2. Whisk together the remaining ingredients, then pour over the beans mixture and gently stir to combine. Chill for at least an hour to allow flavors to mingle.
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