Black Bean Salad Recipe

Ingredients 2 cans black beans (15 ounces each) drained and rinsed 1 red bell pepper chopped 2 jalapeno peppers chopped (use green bell pepper for a milder version) 1 small red onion chopped (about 1 cup) 1.5 cups fresh corn from 1 ear of corn - frozen or canned is okay to use 1 avocado diced 3 cloves garlic minced

FOR THE VINAIGRETTE ¼ cup olive oil ¼ cup white wine vinegar 2 tablespoons fresh lime juice 1 teaspoon cumin 1 teaspoon smoked paprika 1 teaspoon spicy chili flakes optional 1 teaspoon hot sauce or to taste – I like to use a couple tablespoons Salt and pepper to taste

Empty the washed and drained black beans into a wide dish. Combine with the mixture, avocado, peppers, onion, corn, garlic and coriander.


Into a small mixing container put olive oil, vinegar, lime juice,cumin,paprika,chilli flakes,hot sauce,and a little salt and pepper.

Stir the mixture in the bowl until it is completely covered. Adjust salt, pepper and hot sauce.

Keep cool for at least one hour before serving. More time means more flavor.

Nutrition Information 237 calories 28 grams of carbohydrate 8 grams of protein 11 grams of fat 2 grams of saturated fat 2 grams of polyunsaturated fat 8 grams of monounsaturated fat Trans Fat: 0.003gms. Sodium: 421 mg. Potassium Measured out at 615 mg. Compost:10gms.