Fresh Mexican Salad
Ingredients
- 15 ounces black beans rinsed and drained
- 1 1 ⁄2 cups frozen corn defrosted (just leave out of freezer for 30 minutes)
- 1 ⁄4 cup fresh cilantro chopped
- 1 jalapeno seeded and diced
- 3 cups tomatoes chopped (about 5 large tomatoes or 2 pints cherry tomatoes halved)
- 2 avocados cut into cubes
- 1 large lime
- 1 ⁄4 tsp salt
- 1 ⁄4 tsp pepper
Instructions
- 1. In a large bowl, add black beans, corn, cilantro, jalapeno, and tomatoes; fold gently to combine. Cut lime in half, then squeeze juice from both sides over the bean mixture. Sprinkle salt and pepper over the top; fold gently to combine.
- 2. Add avocado cubes and gently fold; careful, you don’t want to mash the avocado.
- 3. Garnish with additional cilantro if desired.
- Notes: this salad is also delicious with some colby jack cheese or mexican blend shredded cheese added.
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