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jhk31491
1
Oct 7, 2017
Black Bean Salad: A mexican-style black bean salad using fresh ingredients. I usually make this for lunch, but it can also be used as a dip for parties. Fair warning: I really like vinegar, so I usually put in a little more. Ingredients: 1) A cup of black beans (preferably dried, but pre-cooked is fine) 2) a cup of corn ears 3) 1 medium avocado 4) 2 medium tomatoes 5) 3 jalapenos (increase or decrease per your heat tolerance) 6) 1 red bell pepper 7) 1 tbsp of salt (Himalayan or kosher, but regular salt is fine too) 8) 1/4 cup of lemon juice 9) 1/4 cup of vinegar
Instructions 1) prepare the black beans (if dried, leave in water for a couple hours before boiling); once they are edible, drain the beans and leave them to the side to cool off 2) boil the corn ears and once they are ready, drain, and leave them to the side to cool off; 3) while the beans and corns are cooling off, start dicing your veggies (avocados, tomatoes, jalapenos, bell peppers). I recommend taking out all the seeds from the tomatoes, jalapenos and peppers. 4) Once that is done, dump all the ingredients into a big bowl and give it a good mix. 5) Add more salt, lemon juice, and vinegar for taste. Note, be even handed with the salt 6) seal and place in fridge. 7) serve when cool by itself or with a side of corn tortillas
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