I love to make this salad in the summer. I find it very light and refreshing when it is hot out. This is also great for potlucks and cookouts and can be made ahead of time. This is very healthy and jam packed full of fiber and vitamins. This makes a very large bowl so adjust in 1/2 if you aren’t wanting a large salad. I find this is even better tasting the day after.
INGREDIENTS
- 1 red onion chopped
- 2 medium cloves garlic, pressed (or more if you really love garlic like me)
- 3 (15 oz) cans black beans, drained and rinsed
- 1 package frozen corn, thawed (or canned if that’s what you prefer)
- 1 pint cherry or grape tomatoes, halved
- 1 diced red bell pepper
- 1 diced green pepper
- 1 bunch chopped fresh cilantro
- 2 avocado’s cubed
- 1/4-1/2 (depends on how much juice you like) cup extra virgin olive oil
- 1/4-1/2 (depends on how much juice you like) cup fresh lime juice
- salt and black pepper to taste
DIRECTIONS
1. Whisk together the olive oil and lime juice
2. Mix all ingredients together, refrigerate for at least and hour then serve. This salad will keep for a couple of days and gets more flavorful if you let it marinate in the refrigerator for awhile.
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