I told Nikki about this recipe last night, and she insisted I post it on my blog to share! It's really great for summer cookouts. Don't think there will be many more of those left this year, so you gotta make it soon! It says "Salad" on the recipe, but it's much better as kind of a fresh salsa served with tortilla chips. So enjoy! :)
BLACK BEAN & CORN SALAD
INGREDIENTS
1/3 cup fresh lime juice
1/2 cup olive oil
1 clove garlic, minced
1 teaspoon salt
1/8 teaspoon ground cayenne pepper
2 (15 ounce) cans black beans, rinsed and drained
1 1/2 cups frozen corn kernels
1 avocado - peeled, pitted and diced
1 red bell pepper, chopped
2 tomatoes, chopped (I like to use cherry tomatoes 'cause they're sweeter)
6 green onions, thinly sliced
1/2 cup chopped fresh cilantro (optional)
DIRECTIONS
Place lime juice, olive oil, garlic, salt, and cayenne pepper in a small jar. Cover with lid, and shake until ingredients are well mixed.
In a salad bowl, combine beans, corn, avocado, bell pepper, tomatoes, green onions, and cilantro. Shake lime dressing, and pour it over the salad. Stir salad to coat vegetables and beans with dressing, and serve.
1/3 cup fresh lime juice
1/2 cup olive oil
1 clove garlic, minced
1 teaspoon salt
1/8 teaspoon ground cayenne pepper
2 (15 ounce) cans black beans, rinsed and drained
1 1/2 cups frozen corn kernels
1 avocado - peeled, pitted and diced
1 red bell pepper, chopped
2 tomatoes, chopped (I like to use cherry tomatoes 'cause they're sweeter)
6 green onions, thinly sliced
1/2 cup chopped fresh cilantro (optional)
DIRECTIONS
Place lime juice, olive oil, garlic, salt, and cayenne pepper in a small jar. Cover with lid, and shake until ingredients are well mixed.
In a salad bowl, combine beans, corn, avocado, bell pepper, tomatoes, green onions, and cilantro. Shake lime dressing, and pour it over the salad. Stir salad to coat vegetables and beans with dressing, and serve.
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