Bean and Vegetable Salad

This side dish pairs well with any spicy Mexican dish as it has similar flavors but lacks the spice.  An added benefit of using frozen corn is that this dish is excellent on a picnic – just skip step where salad rests in the refrigerator.

  • 1 can black beans, drained and rinsed
  • 1 red pepper, diced
  • 1 small cucumber, roughly peeled, seeded and chopped into bite-size pieces
  • 1 cup fresh or frozen corn
  • 1 cup grape or cherry tomatoes, quartered
  • ¼ cup red onion, finely diced
  • 3 tablespoons olive oil
  • Juice from 1 lime
  • ½ cup fresh cilantro, chopped
  • ½ teaspoon salt
  • ½ teaspoon ground pepper
  • 1 avocado, diced
  1. Bean and Vegetable Salad 2In a large bowl, combine the black beans, pepper, cucumber, corn, tomatoes and red onion.
  2. In a small bowl, whisk together the olive oil, lime juice, cilantro, salt and pepper.
  3. Pour the lime juice mixture over the bean mixture and toss to combine.  Refrigerate dish for 1-2 hours to enhance flavor.  If using frozen corn, this timing will also allow corn to defrost.
  4. Remove from refrigerator 1/2-1 hour prior to serving. Add diced avocado and fold into mixture.

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