Southwest Black Bean Salad

  • 15.5 oz.  can black beans, rinsed and drained
  • 9 oz. cooked corn, fresh or frozen (thaw first)
  • 1 medium tomato
  • 1/3 cup red onion, chopped
  • 1 scallion chopped
  • 1  1/2 – 2 limes, juice of
  • 1 tbsp olive oil
  • 2 tbsp fresh minced cilantro
  • Salt and fresh pepper
  • 1 medium avocado, diced
  • 1 diced jalapeno (optional)

In large bowl, combine beans, corn, tomato, onion, scallion, cilantro, salt and pepper.  Squeeze lime juice to taste and stir in olive oil.  Marinate in refrigerator 30 minutes.  Add avocado just before serving.

Makes about 6 ½ cups.

Provided by Debi a CSA member

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