Super Summer Salad
by: Maigen Rowe
2 cans rinsed black beans
1 package frozen corn niblets
sliced green onions (or finely chopped red onion)
diced red bell pepper
avocado, diced
chopped cilantro
Dressing:
1/3 cup oil (i.e. - olive, grapeseed, canola)
3T white wine vinegar
1 clove garlic, minced
lime juice (I use 1 whole lime)
salt and freshly ground black pepper to taste
Toss all items together. Marinate with dressing at least 30 minutes or until corn is defrosted. Serve either as a side dish or with tortilla chips as an appetizer.
Subscribe to:
Post Comments (Atom)
Posts
No comments:
Post a Comment