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Black Bean and Corn Salad Recipe
Easy, Tasty Summer Bean Salad or Salsa Recipe
6-8 Servings: This yummy black bean recipe is both a salad and a salsa, Serve this easy summer salad as a stand alone black bean salad or as a topping or side for your favorite Mexican-style dish.
Wrap this black bean salad or salsa in a tortilla, eat it on a bed of rice, or serve it to your friends with some tortilla chips. Take it to picnics and potlucks and be the most popular guest!
This easy summer salad recipe is delicious with fresh corn. If you are making corn on the cob cook 3 extra cobs of corn and make this black bean recipe the next day. To remove the kernels from the cob, stand the cobs upright and using a sharp knife cut downward along the length of the cob where it meets the kernels. Keep the hand holding the corn cob above the knife so that a slip does not result in an emergancy room trip!
Bean Salad Ingredients:
- 1 1/2 cups cooked black beans (or 1 15 oz can rinsed and drained)
- 1 1/2 cups frozen corn, thawed
- 1/2 cup chopped green onions
- 2 jalapeño peppers, seeded and minced
- 3 medium tomatoes, seeded and diced
- 1 large avocado peeled and diced
- 1/2 cup fresh cilantro, minced
- Juice of 1 lime
- 2 garlic cloves, minced
- 1 tsp salt
- 1/4 tsp black pepper
Bean Salad Directions
- Combine all ingredients in a large bowl
- Chill before serving
