Black Bean Salad

(Original recipe makes 4 servings)

 Ingredients:

1 15-ounce can black beans (or 1 ½ cups), rinsed and drained
1 cup canned corn or fresh corn
1 bell pepper (either yellow or orange), seeded and chopped
1 medium tomato, seeded and chopped
1 clove garlic, minced
2 green onions (or ½ of a small red onion), chopped
1 teaspoon salt
1/2  teaspoon black pepper
1/2 tablespoon sugar
4 tablespoons extra virgin olive oil
5 tablespoons fresh lemon juice
2 tablespoons chopped fresh cilantro
1 Hass avocado, chopped

Directions:

In a large bowl, combine the black beans, corn, bell pepper, green onion, tomato, and one tablespoon of cilantro.

In a separate small bowl, whisk together minced garlic, salt, black pepper, sugar, olive oil, and lemon juice.

Pour salad dressing on top of the salad, and mix very well. Taste, and adjust the seasoning (salt, pepper, and lemon juice). Chill for 1 to 2 hours in the refrigerator. Right before serving, add chopped avocado. Mix gently. Garnish salad with 1 remaining fresh chopped cilantro. Serve immediately.

My Notes:

• This is one of my son’s favorite salads.
• If you like to use dried beans, use ½ of a cup, and cook them with adequate boiling water, drain, and rinse under cold water.
• If you are using fresh corn, you need to use 1 1/2 ears corn. Cook corn in a large pot of boiling water for 4 to 5 minutes. Drain, and rinse with cold water.
• This salad is one of the best options to use beside your summer BBQ.