Black Bean and Corn Salad

For a light lunch, try Rachael Ray’s Black Bean and Corn Salad. A touch of cumin adds savory warmth to this dish.

  • ½ cup canned black beans, drained and rinsed
  • ½ cup frozen corn, thawed
  • ½ cup tomatoes, quartered
  • ¼ cup red onion, minced
  • 2 tablespoons cilantro, chopped
  • ½ teaspoon jalapenos, minced
  • 2 tablespoons fresh squeezed lime juice
  • 1 tablespoon extra virgin olive oil
  • salt and pepper
  • 1 whole avocado, medium dice
  1. Add all of the ingredients to a medium bowl except for the avocado. Toss to combine and season with salt and pepper to taste.
  2. Refrigerate until ready to serve. (I like to make in advance and let the flavors develop.)
  3. When ready to serve add in avocado and toss gently. Serve immediately and enjoy!

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