Bean, Corn & Avocado Salad
Lacey
Leah Morgan
ingredients
- 1 can (15 oz) black beans drained and rinsed
- 1 can (11 oz) mexicorn, drained
- 1 1/3 c. peeled, chopped avocado
- 1 c. chopped, seeded cucumber
- 1 c. chopped, seeded tomato
- 1/2 c. 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
- 1/8 tsp pepper
directions
In large bowl, combine first eight ingredients. In small bowl, whisk the dressing ingredients. Pour over salad and toss to coat. Cover and refrigerate for at least 1 hour before serving.
Source: Leah Morgan
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