Rolling Kitchen Recipe: Black Bean and Corn Salad

Equipment: Mixing bowl and small container for dressing


1/3 c fresh lime juice
1/2 c olive oil
1 clove garlic, minced
1 tsp salt
1/8 tsp ground cayenne pepper
2 (15 oz) cans black beans, rinsed and drained
1 1/2 c frozen corn, thawed
1 avocado, pitted and diced
1 red bell pepper, chopped
2 tomatoes, chopped (or 2 c cherry tomatoes, sliced in half)
6 green onions, thinly sliced
1/2 c chopped fresh cilantro (optional)
Tortilla chips (optional, for serving)


Place lime juice, olive oil, garlic, salt, and cayenne pepper in a small jar. Cover lid, and shake until ingredients are well mixed.

In a large bowl, combine beans, corn, avocado, green onions, red bell pepper, tomatoes, and cilantro. Shake lime dressing and pour it over the salad. Stir salad to coat vegetables and beans with dressing, and serve.

Eat with tortilla chips, if desired.


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