Black Bean & Corn Salad
July 29, 2008
Black Bean & Corn Salad is good (1) as a side dish, (2) served as a dip with tortilla chips, or (3) as a topping over grilled fish or chicken.
15 oz can black beans, drained & rinsed
14 oz can corn, drained & rinsed
2 jalapeno peppers, seeded & chopped
2 tomatoes, chopped
1/2 small red onion, chopped
1 avocado, chopped (optional)
2 cloves garlic, minced
2 tbsp balsamic vinegar
1 tbsp olive oil
salt & pepper to taste
Blend liquids and seasonings, then toss with remaining ingredients. Serve at room temperature or chilled.
in this photo: no avocado, and substituted red onions with yellow onions
4 Comments
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Yes! So glad you put this on here, it is one of my most favorite things you’ve ever made!
Love this recipe! Gonna make it for my Cinco de Mayo party!
Favorite blog number 2 because it is a yummy recipe.
Thanks for the recipe. I love pics of finished items…then I can see what mine’s suppose to look like. GREAT!