"It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat."--Robert Fuoss

Black Bean Salad Recipe

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This recipe for Black Bean Salad, by , is from The Mom's Club of West Chester East, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
michelle kirk
Added: Tuesday, November 3, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 tbsp. minced fresh cilantro
1 tbsp. fresh lime juice
1/4 tsp. salt
1/4 tsp. black pepper
1 tbsp. chopped seeded jalapeņo pepper
1 (15 oz.) can black beans, rinsed and drained
1/2 c. chopped tomato
1/2 c. whole kernel corn, drained
1/4 c. diced, peeled avocado
2 tbsp. chopped green onions

Directions:
Directions:
Combine first 6 ingredients in a large bowl; stir well with a whisk. Add beans, tomato, corn, avocado, and onions; toss well. Cover and chill for at least 2 hours.

Personal Notes:
Personal Notes:
You can serve this over salad greens for a main dish.

Or you can serve at a side dish. I like to grill chicken breast on the grill. I top the chicken with a spoonful of fresh salsa and then a slice of provolone cheese, just a few minutes before removing the chicken from the grill!

 

 

 

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