South Western Salad

I am a big fan of salads. I love vegetables & fruit. I love them all diced up and mixed with a little dressing! I love how there’s a million possibilities.

But this… this is my new favorite salad. I’ve already made it three times just in the past few weeks. And it’s SOOO easy.

Southwestern Salad

1 can black beans (15-19 oz)

1 cup frozen corn kernels, thawed

1/4 cup chopped red onion

2 green onions

1 large tomato, or 1 pint grape or cherry tomatoes

salt & pepper to taste


1 lime, juice of

3 tbsp EVOO

1 large avocado

Rinse beans under cold water. Combine corn, onions and tomatoes. Combine lime juice and olive oil. Coat salad. Add salt and pepper. Chop some fresh cilantro (how much you want to use will really depend on your personal preference. I use a couple tablespoons worth. Let salad sit at least 30 minutes (overnight is best). Add chopped avocado just before serving,

Serve as a side dish, or as a main dish with tortilla chips.


One thought on “South Western Salad

  1. Pingback: Mexican Chicken Tortilla Soup | Food... and some other stuff!

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