Southwestern Black Bean Salad

Here's a recipe a good friend of mine shared with me.  I'm anxious to try it! Thanks Alli.

Ingredients:
1 15 oz. can black beans rinsed and drained
9 oz. cooked corn, fresh or frozen (thaw if frozen)
1 medium tomato, chopped
1/3 cup red onion, chopped
1 scallion, chopped
juice of 1 1/2-2 limes
1 Tbsp. olive oil
2 Tbsp. fresh minced cilantro (or more to taste)
salt and pepper
1 med. avocado, diced
1 jalapeno, diced

In a large bowl combine beans, corn, tomato, onion, scallion, cilantro, salt and pepper, and jalapeno.  Squeeze fresh lime juice over and stir in olive oil. Marinate in the refrigerator for 30 minutes.  Add avocado just before serving.

Makes about 6 1/2 cups.


We made this salad for lunch on Saturday and it was yummy.  I did modify it slightly.  I added cumin and cinnamon and instead of one can of black beans I added 2 cans.