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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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You can taste the essence of summer in this refreshing salad I serve with grilled chicken, says Sue Kauffmann of Columbia City, Indiana Ingredients:
1 can (15 ounces) black beans, rinsed and drained |
1 can (11 ounces) mexicorn, drained |
1-1/3 cups chopped avocados |
1 cup chopped seeded cucumber |
1 cup chopped seeded tomatoes |
1/2 cup thinly sliced green onions |
1 small jalapeno pepper, seeded and chopped |
1 teaspoon lime juice |
dressing: |
2 tablespoons cider vinegar |
1 tablespoon olive oil |
1 teaspoon ground cumin |
1/2 teaspoon dried oregano |
1/4 teaspoon salt |
1/8 teaspoon pepper |
Directions:
1. In a large bowl, combine the first eight ingredients. In a small bowl, whisk dressing ingredients. Pour over salad and toss to coat.
2. Cover and refrigerate for at least 1 hour before serving. Yield: 8 servings.
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