Southwest Black Bean Salad

Hello to all my blogging fans!

I hate to break it to the dessert lovers, but I am currently on an experimental diet to see if I can get rid of this nasty cellulite under my butt. (I know we all have it, but I’m going to try to get rid of it!) With that being said, I can no longer eat starches. So there went all the desserts I love baking. I’m sure this diet won’t last long, so hang in there! I’ve got some fabulous cupcake recipes I am dying to try!

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I ran across this delicious recipe and got really excited. I looooove black beans, and CILANTRO! My favorite. My absolute favorite. So I whipped this up, but of course a little bit differently than the original recipe.

INGREDIENTS

  • 1 can of black beans, save 1/2 the can of liquid
  • 1 can of corn, drained
  • 1 tomato, chopped
  • 1 small avocado, peeled, pitted, and sliced*
  • 1/3 c. red onion, chopped
  • 1 scallion (green onion), chopped
  • The juice of 1 lime
  • 1/8 – 1/4 c. cilantro, chopped
  • Salt and pepper (optional)
  • Avocados can be expensive depending on the season. You can also use store bought guacamole or opt out.

Directions

Chop the tomato, avocado, red onion, scallion, and cilantro. Place them in a bowl with the black beans and corn. Add the lime juice, and salt and pepper if you wish. Mix it up and serve with tortilla chips.

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