Lynn’s Black Bean/Corn Salad
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servings-
total timeIngredients
Garlic-Lime Dressing:
¼ cup olive oil
2 limes, zested, then juiced
1 1/2 tsp garlic, minced
1 tsp salt
1/4 tsp ground cayenne pepper
I tablespoon agave (or honey)
Salad/Dip:
2 (15 oz)cans black beans, rinsed + drained
1½-2 cups com kemels (defrosted if frozen)
I medium red onion, diced
2 plum tomatoes, chopped
4-6 green onions, sliced
I red bell pepper (optional),chopped
I avocado (optional), diced
¼ to ½ cup fresh cilantro, chopped
Directions
Place olive oil, lime zest, lime juice, garlic, salt, cayenne pepper and agave in a small jar.
Close jar tightly and shake until dressing is well combined.
In salad bowl, gently combine beans, corn, onion, tomatoes, green onions + red pepper.
Gently fold in avocado it using .
Mix with well shaken dressing.
Gently mix in cilantro before serving.
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