Thread: Black Bean Salad Recipe

INGREDIENTS (can easily be doubled or tripled)

1 (1 lb.- 13 ounce) can of black beans, thoroughly rinsed, and drained (or 1 1/2 cup of freshly cooked black beans)
2 cups frozen corn, defrosted (or fresh corn, off cob, parboiled, drained and cooled)
1/2 cup coarse chopped onion or green onions
2 fresh jalapeño peppers, seeded and minced
1 big regular tomato, seeded and chopped, or 2 Roma Tomatoes
1 to 2 avocado, peeled, seeded, and cut into chunks, depending on size (2 smalls, or 1 huge) & (tossed in lime juice as you cut it up)
1/2 cup fresh chopped cilantro = 1 bunch, heads only
3 Tbsp lime juice (about the amount of juice from two or three limes)
1 Tbsp olive oil
1/2 teaspoon of sugar (to taste)
Salt and pepper to taste


METHOD

Make sure to rinse and drain the beans, if you are using canned beans.

In a large bowl, combine the beans, corn, onions, jalapeno chile peppers, tomatoes, avocado, cilantro, lime juice and olive oil.
Add sugar and salt and pepper to taste. (The sugar will help balance the acidity from the tomatoes and lime juice.)
Chill before serving. Better if left to develop overnight!
Serves 6 to 8.