Field Notes on poetry, music, photography, and cooking

Easy Southwest Black Bean Salad



Easy Southwest Black Bean Salad, originally uploaded by BlaiseAllen.

1 c. fresh cooked corn kernals (or 1 can shoepeg, or 1 c. frozen)
1 Hass avacado cubed
1 shalott or sm. red onion chopped fine
1 large can Black beans drained and rinsed
1 can Rotel mild diced tomatoes & green chilies
1 cup fresh chopped cilantro
Juice of 1 lime

Mix all together and chilll to let flavors marry. Serve 6 1/2 cup servings.

I served it over brown rice seasoned with lime and cilantro. All I can say is, OLE!

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2 responses

  1. Sharron Petrone

    Yummy. Great recipe. Thanks for sharing it Blaise.

    October 4, 2011 at 12:39 am

  2. So easy to make & we loved it. First night, I served it as a side dish to chicken quesadillas. The next night, we used it over nachos with a little melted cheese. The next morning I served it up in an omelet! So tasty and versatile! Love this recipe!!!

    October 4, 2011 at 6:04 pm

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