Monday, May 20, 2013

Black Bean Salad

This was such a great light salad, that we loved with some grilled chicken.  It could easily be used as a dip or appetizer.   

Black Bean Salad2 15-ounce cans black beans, rinsed and drained
3 ears fresh cooked corn, kernels cut off the cob
2 red bell peppers, diced
2 cloves garlic, minced
1/2 small-medium red onion, finely diced
2 teaspoons salt
9 tablespoons olive oil
1 teaspoon lime zest 
6 T. fresh lime juice
1/2 cup chopped fresh cilantro
2 avocados, peeled chopped
Combine all ingredients except for avocados in a large bowl and mix well. Cover and chill for a few hours or overnight. Right before serving, add avocados and mix gently, being careful not to mash avocados. Garnish with a more chopped cilantro if desired. 
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