Black Bean & Corn Salad

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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)


Place everything in a large bowl and toss gently. Let it chill then serve on its own or with corn chips.


You can purchase jalapeño pepper at your favorite spice shop or from my amazon favorite page. Here is the link.

Please leave your comments questions here and Shayda will reply.

2 thoughts on “Black Bean & Corn Salad”

  1. 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.

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