Food recipes
Southwestern Black Bean Salad
15.5 oz can black beans, rinsed and exhausted 9 oz cooked corn, new or frozen (thawed if frozen) 1 medium tomato, chopped 1/3 cup red onion, chopped 1 scallion, chopped 1 1/2 – 2 limes, juice of 1 tbsp olive oil 2 tbs...
15.5 oz can black beans, rinsed and exhausted
9 oz cooked corn, new or frozen (thawed if frozen)
1 medium tomato, chopped
1/3 cup red onion, chopped
1 scallion, chopped
1 1/2 – 2 limes, juice of
1 tbsp olive oil
2 tbsp clean minced cilantro (or additional to taste)
Salt and fresh pepper
1 medium hass avocado, diced
1 diced jalapeno (optional)
Directions:
In a heavy bowl, mix beans, corn, tomato, onion, scallion, cilantro, salt and pepper. Squeeze fresh lime juice to taste and stir inside olive oil. Marinate in the fridge 30 minutes. add avocado just right before serving.
Makes regarding 6 1/2 cups.
9 oz cooked corn, new or frozen (thawed if frozen)
1 medium tomato, chopped
1/3 cup red onion, chopped
1 scallion, chopped
1 1/2 – 2 limes, juice of
1 tbsp olive oil
2 tbsp clean minced cilantro (or additional to taste)
Salt and fresh pepper
1 medium hass avocado, diced
1 diced jalapeno (optional)
Directions:
In a heavy bowl, mix beans, corn, tomato, onion, scallion, cilantro, salt and pepper. Squeeze fresh lime juice to taste and stir inside olive oil. Marinate in the fridge 30 minutes. add avocado just right before serving.
Makes regarding 6 1/2 cups.