Southwestern Black Bean Salad

Original Recipe HERE

I picked this as a last-minute addition to dinner because I needed a side dish.  It turned out to be tastier than the entree.  This was enthusiastically gobbled up by my husband, my 3-year old, and my 1-year old.  Since I was in a rush, I added the avocado along with everything else and didn't have time to refrigerate it for 30 minutes.  It still tasted great, and it was even better the next day after the dressing had had time to really permeate the vegetables.  See helpful information on how to cut an avocado without making a massacre of it here.

This is similar to my standard homemade salsa recipe: same ingredients as well as finely chopped mango and a few spoonfuls of store-bought pineapple or peach salsa, as well as some minced jalapeno and garlic if I want it spicy.

1 can (15.5 oz) black beans, rinsed and drained
9 oz frozen corn, thawed
1 tomato, chopped
1 small hass avocado, diced
1/4 cup chopped red onion
1 scallion, chopped
3 Tbsps lime juice [or juice of one lime]
2 Tbsp red wine vinegar
2 Tbsp extra virgin olive oil
1 tsp sugar
1 Tbsp cilantro [optional]
salt and pepper

1) Combine beans, corn, tomato, onion, scallion, cilantro, salt and pepper in metal or ceramic bowl.
2) In separate bowl, whisk together lime juice, vinegar, olive oil, and sugar.
3) Add dressing to vegetables.  Marinate in refrigerator 30 minutes. Add avocado before serving.

Notes: None.

Kid Participation: Just mixing everything together.

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