I’m always looking for a side dish for mexican meals and this fits the bill. It is light with good flavor. I also sometimes make it to just have for my lunch!
Originally posted on Elizabeth’s Dutch Oven.
Southwestern Black Bean, Corn, Tomato, and Avocado Salad
Prep time
Total time
Author: One Green Fork
Ingredients
- 15 oz can black beans, drained adn rinsed
- 1½ cups corn, cooked fresh or frozen
- 1 medium tomato (I actually used grape tomatoes cut in half)
- ⅓ red onion, chopped
- 1 scallion, sliced
- 1½ - 2 lime juice
- 1 Tbsp olive oil
- 2 Tbsp fresh minced cilantro
- salt and pepper
- 1 avocado, diced
- 1 jalapeno, seeds removed, diced
Instructions
- In a large bowl, combine beans, corn, tomato, onion, scallion, cilantro, salt and pepper.
- Squeeze fresh lime juice to taste and stir in olive oil. Marinate in refrigerator at least 30 min. Add Avocado just before serving
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