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"The belly rules the mind."--Spanish Proverb

Mexican Black Bean and Corn Salad Recipe

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This recipe for Mexican Black Bean and Corn Salad is from Dan and Dawn's 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 can black beans - drained
1 can fire-roasted corn - drained
1 avocado - diced
1/2 red onion - diced
1 roma tomato - seeded, diced
1 red pepper - diced
3 Tablespoons avocado oil
1 clove garlic - minced
2 limes - juice of
2 limes - zest of
1/3 bunch cilantro - minced
sea salt and pepper
Directions:
Directions:
Drain and rinse the black beans and corn then place in a large bowl.

Add the diced tomato, red pepper, and red onion along with the avocado oil, lime juice, lime zest, minced garlic and cilantro and season well with sea salt and fresh ground pepper.

Give the salad a good mix to combine.

Add the diced avocado immediately before serving.

 

 

 

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