Black Bean - Corn Salad

Black Bean - Corn Salad
Black Bean - Corn Salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3

    cups cooked black beans

  • 2

    cups corn kernels, cooked until tender-crisp

  • 1 1/2

    cups quartered her tomatoes

  • 1

    small red onion, diced

  • 1

    large Haas avocado, peeled, pitted and diced

  • Cumin Vinaigrette:

  • 1

    teaspoon salt

  • freshly ground pepper to taste

  • 1

    small clove garlic, minced

  • 1

    teaspoon ground cumin

  • 1/8

    teaspoon cayenne pepper

  • 1/4

    cup finely chopped fresh cilantro

  • 2

    tablespoons lime juice

  • 1/3

    cup extra -virgin olive oil

Directions

Combine the beans, corn, tomatoes, rd onion, and avocado in a large bowl. In a separate small bowl, whisk together the salt, pepper, garlic, cumin, cayenne, cilantro, lime juice and olive oil.. Pour the vinaigrette over the salad and toss well. Serve at room temperature. 6-8 portions.

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