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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Black bean, corn and avocado salad Recipe

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This recipe for Black bean, corn and avocado salad is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 14oz.can of black beans, drained and rinsed
1 16oz. bag of frozen corn, thawed and drained
1 small red pepper, seeded and chopped
2 avocadoes, pitted, skinned and chopped
½ small yellow onion, finely chopped
1 Tbsp. cumin
2 tsps. hot sauce
Juice of 1 lime
2 Tbsps. olive or vegetable oil (eyeball it)

Directions:
Directions:
Mix all ingredients in a glass bowl, cover with plastic wrap and refrigerate for 2 hours. Serve with tortilla chips.

Number Of Servings:
Number Of Servings:
10-12
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
You can also add cilantro to this recipe but not if you want Uncle Wayne to eat it. He hates cilantro!

 

 

 

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