Friday 3 May 2013

Southwestern Black Bean Salad

This salad also doubles as a dip, paired with some tortilla chips and in this case, I used blue organic tortilla chips. It's refreshing and filling and a perfect dish to share at your Cinco De Mayo party you may be attending or hosting this weekend. It's a great meal or side dish in the hot summer months. I will be making this often!

Southwestern Black Bean Salad
-courtesy of 

15.5 oz can black beans, rinsed and drained
9 oz cooked corn (thawed if using frozen)
1 medium tomato, chopped
1/3 cup red onion, chopped
1 scallion, chopped
Juice of 1-2 limes
1 tbsp. olive oil
2 tbsp. fresh minced cilantro
salt and fresh pepper
1 medium hass avocado, diced
1 diced jalapeno, optional

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. Let salad marinate in the refrigerator 30 minutes. Add avocado just before serving. 

Makes about 6.5 cups. 

Happy Cinco De Mayo! ~Amy

1 comment:

  1. This is ;perfect! I am going to a friends house tomorrow, most of us are watching our waist lines!! Thanks! Jan- DM


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