Black Bean and Corn Salad (Southwestern)

Last updated: Friday July 09, 2021

In a large bowl, combine the following vegetable medley of ingredients:

1
-
Cup
 Black Beans
 
 
 
1
1/2
Cups
 Corn Kernels (Canned)
 
 
 
1
-
-
 Green Pepper (Diced)
 
 
 
1
-
-
 Red Pepper (Diced)
 
 
 
1
-
-
 Avocado (Diced)
 
 
 
1
-
-
 Tomato (Blanched, Peeled, Diced)
 
 
 
-
1/2
Cup
 Roasted Sweet Onion (Diced)
 
 
 
3
-
Cloves
 Roasted Garlic (Minced)
 
 
 
3
-
-
 Green Onions (Chopped)
 
 
 
1
-
-
 Roasted Jalepeno (Diced)
 
 
 
-
1/2
Cup
 Unsalted Green Pumpkin Seeds
 
 
 
-
1/2
Cup
 Cilantro (Chopped

In a medium bowl, combine the following dressing ingredients and whisk:

4
-
Tbs
 Lime Juice
 
 
 
3
-
Tbs
 Olive Oil
 
 
 
-
-
-
 Salt (To Taste)
 
 
 
-
-
-
 Fresh Ground Pepper (To Taste)
 
 
 
-
1/8
Tsp
 Cayenne
 
 
 
-
1/4
Tsp
 Chili Powder
 
 
 

 

Directions

  1. Whisk dressing ingredients.
  2. Pour dressing mixture over the vegetable medley ingredients and toss.
  3. Refrigerate. Salad lasts for 1-2 days.

Yield: 6 Servings
Theo and Nancy