INGREDIENTS:
2-14.5oz. can salt free black beans, rinsed & drained
2 cups chopped Roma tomatoes
1 medium red onion, chopped
1 fresh jalapeño chopped or 1/4-1/2 tsp dried jalapeño pepper
1 1/2 cups roasted corn
1/2 cup fresh cilantro, chopped
2 tsp fresh minced garlic or 1/2 tsp garlic powder
1/2 cup or more fresh lime juice & zest
1 large fresh avocado, chopped (optional)
PREPARATION:
Place everything in a large bowl and toss gently. Let it chill then serve on its own or with corn chips.
CHEF’S NOTE:
You can purchase jalapeño pepper at your favorite spice shop or from my amazon favorite page. Here is the link.
2 thoughts on “Black Bean & Corn Salad”
Thank you for the wonderful recipe. I just love. I did make a couple of adjustments and they worked out great for me. As much as I LOVE avocado, I feel its’s too soon in this new lifestyle journey to eat any. I felt the texture would be awesome in this salad and used fresh ripe mango in its place. It was wonderful. Also, I’m not a fan of cilantro so I substituted flat leaf parsley. This salad has become my new favorite. Again, thank you.
Your adjustments sounds wonderful! Thank you for sharing them with me. Enjoy
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