Black Bean Salad

You know, I cannot believe I haven't made a post about this recipe yet. This is one of the salads that I make every summer because Hubby and I both love it so much. It's stupid easy and filling. It's better with the lemon juice (or even lime juice) but we don't always use it if we don't have it. It still tastes good but the acid from the lemon/lime juice really makes the salad scrumptious. :)


Black Bean Salad
(serves 4-6)

Ingredients:

• 1 540ml (19oz) can of black beans, rinsed & drained
• 1 1/2 cup cherry tomatoes, halved (or 2 medium tomatoes, chopped)
• 1 311g (11oz) can of corn niblets, rinsed and drained
• 2 green onion stalks, finely diced
• 2 small or medium avocados, chopped
• 2 Tbsps garlic infused extra virgin olive oil
• Juice of half a lemon or lime
• Salt, to taste

Directions:

1. In a medium mixing bowl, toss everything, except the avocado, and a pinch of salt together. Season with more salt if necessary. Just before serving, toss in avocado chunks.
2. Serve with grilled chicken or steak.