Friday, January 6, 2012

Southwest Black bean & Corn Salad



It's the beginning of a New Year, so let's talk HEALTHY! I made chicken tacos last week for my family & was about to open a jar of salsa & decided quickly, that I was in the mood for fresh & healthy.
I was looking for recipes & came across a few similar to the one I am about to show you. The problem was, I did not have all of the ingredients, so I just used what I had, & created a new family favorite!

Here is what you Need:

  • 1 15.5 oz can black beans, rinsed and drained
  • 9 oz frozen corn, thawed
  • 5 roma tomatoes, chopped
  • 1 medium hass avocado, diced
  • 1/4 cup green onion, chopped
  • 2 limes, juice of
  • 1 tbsp extra virgin olive oil
  • 2 tbsp cilantro
  • Sea salt to taste
First: Drain & rinse black beans.


Second: Add tomatoes to a large bowl. Then, add chopped green onion, & *cilantro.



 Third: Add black beans, thawed corn, & diced avacodo to bowl & stir.



Almost finished: Squeeze lime juice, olive oil, & add sea salt. Stir & cool for 30 minutes before eating.

*Using a kitchen shears to cut cilantro works wonderfully!

Also, I realize some recipes will tell you to add the avocado right before you serve. I did not do that, and it still tasted & looked great! (Even the next day).


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2 comments:

  1. This looks really good. Thanks for the recipe.
    Jeannie

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  2. Love this salad! I like to add a little cumin as well, and some garlic.
    Your pics made me hungry . . . . gonna have to make it soon!

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