Black Bean Salad
2 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
4 tablespoons fresh lime juice
1 teaspoon salt
1/2 teaspoon ground pepper -- freshly ground
2 cans black beans (15 ounces each) -- rinsed and drained
10 ounces frozen corn -- cooked and drained
1/4 cup fresh cilantro -- chopped
1 small red onion -- chopped
1 avocado -- pittd, peeled and chopped
2 large tomatoes -- peeled, seeded and chopped
2 fresh jalapenos -- seeded and minced
Whisk olive oil, vinegar, lime juice, salt, and pepper until combined.
Combine black beans, corn, cilantro, onion, avocado, tomatoes and jalapenos in a large serving bowl.
Toss salad gently to mix.
Pour dressing over salad and toss gently to coat.
Pairs Well With
Recipe By: Junior League of Houston
"Stop and Smell the Rosemary... Recipes and Traditions to Remember"