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Mexican Corn & Black Bean Salad
Ingredients:
1-11 ounce can Mexican corn
1-14 ounce can black beans, rinsed and drained
1 avocado, diced
1 tablespoon jalapeno pepper, seeded and finely chopped
1/2 cup red onion, diced
2 tablespoons fresh minced cilantro leaves
Dressing:
3 tablespoons olive oil
2 tablespoons fresh lime juice
2 garlic cloves, pressed
1 teaspoon ground cumin
1/8 teaspoon salt
1/8 teaspoon Copperleaf Gourmet Garlic Pepper with Lime Seasoning
Directions:
Combine in large bowl corn, black beans, jalapeno, onion, and cilantro.
Dressing: Combine in small bowl olive oil, lime juice, garlic, cumin, salt and garlic pepper, mix well.
Pour dressing over salad and toss. Place 1-3 hour in refrigerator. Just before serving stir in diced avocado.
Makes 6 servings. You’ll enjoy the blended flavors. |
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