Ingredients
- 1 can black beans (15.25 ounce) drained and rinsed
- 2 ears corn
- 1/2 cup finely chopped red onion
- 1 1/4 cups chopped heirloom tomatoes
- 1/2 jalapeno pepper finely minced
- 1 tablespoon olive oil
- 1/4 cup fresh chopped cilantro
- 1 chopped avocado
- 1 tablespoon cider vinegar
- 1 tablespoon lime juice
Recipe Description
This beautiful Black Bean Corn Salad is so versatile. It can be mixed in burritos and quesadillas. It can be topped on a taco salad or stuffed in an egg roll. Or perhaps just serve next to your favorite rib or pork chop recipe. Serve it however you like. Wear what you dig. I used it in egg burritos this morning. The possibilities are endless.
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