pat's Recipe

Black Bean Avocado Salad

Category: Bean salads

1 can (15 oz) black beans, rinsed and drained
1 can (11 oz) Mexicorn, drained
1-1/3 cups peeled chopped avocados
1 cup seeded chopped cucumber
1 cup seeded chopped tomatoes
1/2 cup thinly sliced green onions
1 small jalapeno pepper, seeded and chopped
1 tsp lime juice
DRESSING
2 Tbsp cider vinegar
1 Tbsp olive oil
1 tsp ground cumin
1/2 tsp dried oregano
1/4 tsp salt
1/2 tsp pepper

In a large bowl, combine the first eight ingredients. In a small bowl, whisk the dressing ingredients. Pour over salad and toss to coat. Cover and refrigerate for at least 1 hour before serving.

8 servings