Southwest Salad
- 2 cans black beans, drained and rinsed
- 1 can corn, drained and rinsed
- 4 Roma (or any) tomatoes, chopped
- 1/2 Bermuda (or any red) onion, chopped
- 1/2 - 1 cup chopped cilantro
- 2 avocados, peeled and chopped
- Juice of 1 lemon and 1 lime
- Salt and pepper
Combine all ingredients. If you're storing overnight, add avocados right before serving.
You can serve this as a main dish or side. You can serve it as a dip with tortilla chips, or on top of rice or white fish, or wrapped in a burrito.
Salad dressing isn't necessary at all, but you can dress it if you like with equal parts olive oil and balsamic vinegar (about 1/3 cup each).
From food writer Meg Wolff
You can serve this as a main dish or side. You can serve it as a dip with tortilla chips, or on top of rice or white fish, or wrapped in a burrito.
Salad dressing isn't necessary at all, but you can dress it if you like with equal parts olive oil and balsamic vinegar (about 1/3 cup each).
From food writer Meg Wolff
Submitted by Nov 20, 2011
15 min
30 min
45 min