Monday, June 1, 2009

Southwestern Black Bean Salad

Southwestern Black Bean Salad
A perfect summer salad and a great addition to anything grilled.

Mix together in a large bowl:
2 cans Black Beans, rinsed and drained
1 (16oz) can Whole Kernel Corn, drained
1 small can Chilies, chopped and drained
1 large or 2 small Avocados, chopped
1 small Purple Onion, chopped
2 large Tomatoes, chopped
1 Zucchini, chopped
1/4 fresh Cilantro, chopped

To make as a salad, prepare the following dressing:
2 Tbsp. Olive Oil
1 Tbsp. Red Wine Vinegar
3-4 Tbsp. fresh Lime Juice
Season to taste

Shake well and pour over mixture before serving. Stir gently.

To make a salsa: omit dressing; squeeze the juice of one fresh lime over bean mixture. Stir gently; season to taste. Serve with corn chips.

P.S This makes a TON! I used half of the recipe and got about 5 bandster portions.

1 comment:

  1. HI Megan,

    Regarding the calories per serving on this recipe, were you able to break it down effectively? (It was AWESOME by the way)! Thanks!



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