Image from the aforementioned cookbook. |
2 cups cooked black beans, drained and rinsed if canned
1 1/2 cups sweet cherry tomatoes, homegrown if possible, halved
(option: use a mix of red and yellow tomatoes)
1 cup fresh, thawed frozen, or drained canned sweet corn kernels
(option: use frozen roasted corn kernels)
4 green onions (scallions), minced
1 jalapeno chile (for mild heat remove seeds and ribs), minced
1/2 cup chopped fresh cilantro (or more to taste)
2-4 small garlic cloves, minced
2 Tbs. fruity olive oil
Juice from one lime
Salt to taste
Black pepper to taste, or for more heat, use cayenne pepper to taste
1 avocado, cubed (optional)
In a large bowl, combine everything and toss well until mixed. Add avocado cubes, if using, and toss lightly.
Serve with tortilla chips for dipping or over salad greens. Serves 2-3 as a main salad course.
Enjoy!
Colette, this sounds soooo delicious! It's wet and windy where I am right now so it feels like tea and toast weather! Big hugs, Em xxx
ReplyDeleteI'm starving! this looks so yummy!
ReplyDeleteDo try it -- if you like Southwest/Tex Mex flavors you will love this!
ReplyDelete