| This recipe is liked by 1 person(s). |
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Black Bean And Corn Salad II
Nb persons: 6
Yield:
Preparation time: 25 Minutes
Total time:
Source:
| "A tasty lime dressing, with cayenne and garlic added for kick, make this salad a bit different from the one above. Avocado too. And this salad doesn't need to sit in the frig, it can be served to four hungry people immediately." | |
| 1/3 cup | fresh lime juice |
| 1/2 cup | olive oil |
| 1 clove | garlic, minced |
| 1 teaspoon | salt |
| 1/8 teaspoon | ground cayenne pepper |
| 2 (15 ounce) cans | black beans, rinsed and drained |
| 1 1/2 cups | frozen corn kernels, or use roasted corn and cut off cob |
| 1 | avocado, peeled, pitted and diced |
| 1 | red bell pepper, chopped |
| 2 | tomatoes, chopped |
| 6 | green onions, thinly sliced |
| 1/2 cup | chopped fresh cilantro, (optional) |
Directions:
1. Place lime juice, olive oil, garlic, salt, and cayenne pepper in a small jar. Cover with lid, and shake until ingredients are well mixed.
2. In a salad bowl, combine beans, corn, avocado, bell pepper, tomatoes, green onions, and cilantro. Shake lime dressing, and pour it over the salad. Stir salad to coat vegetables and beans with dressing, and serve.
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