Baja black bean salad

A fantastic summer evening salad. Goes great with "All time Best Marinated Chicken."

Yield:
6 servings
Category:
Salads and Dressings
Cuisine:
Mexican

INGREDIENTS:

    • vegetables
    • 2 15 oz. Cans of Black Beans, drained and rinsed
    • 1-3 Ripe Avocados, seeded, peeled, diced
    • 1 Cup Grape or Cherry Tomatoes, halved or quartered
    • 1 red/yellow/orange bell pepper, cored and finely diced
    • 1 Cup Frozen Corn Kernels, thawed, or 1 can corn niblets
    • 6 Green Onions, sliced thinly, or one small red onion, finely diced
    • dressing:
    • 1 Tsp. Ground Cumin
    • 1/4 Tsp. Turmeric
    • 1 Clove Garlic, minced
    • 3 Tbl. Olive Oil
    • 1/4 - 1/2 Tsp. Hot Sauce or substitute finely chopped Jalapeno Pepper
    • 1/2 Tsp. Salt
    • 4-6 Tbl. Freshly squeezed Lime Juice
    • 1 Tsp. Lime Peel, grated
    • 1/4 cup Fresh Cilantro, chopped
    • black pepper to taste

DIRECTIONS:

  1. Combine the dressing ingredients in a bowl. Blend well. Place all vegetables and beans in a bowl and toss gently with the cumin vinaigrette mixture.
  2. Cover and refrigerate until 1/2 hour before serving. Place on plate, and garnish with additional sliced green onions with a wedge of lime and a dollop of Pico de Gallo, (or store bought salsa) if desired.

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