INGREDIENTS
- 1 - 18oz can black beans, rinsed
- 1 - 12oz can corn kernels
- 1 Roma tomato, diced
- 1/3 cup red onion, diced
- 1 jalapeño, ribs and seeds removed, finely diced
- 2 medium avocados, pitted, peeled and diced
- 1-2 garlic cloves, minced
- 1/2 cup cilantro, finely chopped
- 1 lime, juiced
- 1 tbsp olive oil
- 1/2 tsp paprika
- 1/4 tsp cumin
- 1/4 tsp chili powder
- salt and pepper to taste
- Optional Add a diced Cucumber
DIRECTIONS
- Place all ingredients except the avocado into a large bowl and mix well.
- Add your avocado to your bean salad only if you are going to eat right away to avoid it browning in the fridge.
- Serve right away or store in fridge for up to 5-6 days. This recipe tastes best a day after marinating so consider making the day before.