Black bean and corn salad

0 likes 0 comments Recipe by NCL Wellesley Cookbook

Ingredients

1/3 cup fresh lime juice
1/2 cup olive oil
1 clove garlic, minced
1 tsp salt
1/8 tsp ground cayenne pepper
Two 15-ounce cans black beans, rinsed and drained
1 1/2 cups frozen corn kernels
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

Directions

1. Place lime juice, olive oil, garlic, salt and cayenne pepper in a small jar. Cover with a lid and shake until ingredients are well mixed.
In a salad bowl, combine beans, corn, avocado, bell pepper, tomatoes, green onions and cilantro.
Shake lime dressing and pour over salad.
Stir salad to coat vegetables and beans with dressing, and serve.

side dishes June 07, 2016 23:24

Author Nancy Braun