Black Bean and Corn Salad - Spicy Mexican Salad/Side Dish
photo by esteban
- Ready In:
- 25mins
- Ingredients:
- 13
- Yields:
-
3 cups
- Serves:
- 6-8
ingredients
- 2 (850.48 g) can rinsed & drained black beans
- 3 ear corn on the cob
- 44.37-59.16 ml lime juice
- 29.58 ml olive oil
- 14.79 ml red wine vinegar
- 4.92 ml salt
- 2.46 ml fresh ground pepper
- 1 chopped red pepper
- 2 chopped and seeded tomatoes
- 3 minced jalapeno peppers, seeds removed
- 1 chopped purple onion, small
- 1 chopped peeled seeded avocado
- 59.14 ml chopped fresh cilantro
directions
- Cook corn in boiling water to cover 5 minutes; drain and cool. Cup corn from cob.
- Whisk together lime juice and next 4 ingredients in a large bowl. Add corn, black beans, and remaining ingredients; toss to coat. Cover and chill 2 hours.
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