Easy Southwest Black Bean Salad
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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Yummy. Great recipe. Thanks for sharing it Blaise.
October 4, 2011 at 12:39 am
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