Tuesday, October 1, 2013

Salad is Still In: Southwestern Black Bean Salad

Hello, hello! Hope y'all doing fine in this rather bipolar weather. I swore New Jersey was all ready for Fall last week, but it's turning up to the 80s tomorrow.

On a positive note: it's still a great time for the good old inexpensive and super easy salad. So go ahead an hit your local farmer's market (since they started popping-up everywhere as of last week) and squeeze some salad time before the weather gets too cold :)

Southwestern Black Bean Salad (serves 4 generous serving)

15.5 oz. black beans, rinsed and drained
9 oz. cooked corn
1 medium tomato, chopped
0.3 c. red onion, chopped
1 scallion, chopped
1 medium hass avocado, chopped
1 limes, juiced
1 tbsp. olive oil
2 hand-fulls of minced cilantro (I love the smell of it but if you don't like it just moderate according to your taste)
salt&pepper to taste


1) In a large bowl, combine beans, corn, tomato, onion, scallion, cilantro, salt, and pepper
2) Squeeze fresh lime juice to taste and stir in olive oil
3) Add chopped avocado, chill in the fridge at least for 30 minutes before first serving

So delicious and perfect for work lunch or dinner  :)


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