Black Bean & Corn Salsa Salad
- with a Mediterranean touch -

Posted on September 7, 2017

Black Bean & Corn Salsa Salad

The ingredients of this easy-to-make recipe blend into a complex, fresh flavor that works well as a relish with chicken or fish, as a side dish or served with tortilla chips.

Servings: 4-6


1/2 (15 ounce) can yellow corn, drained, or 2 ears cooked sweet corn cut from the cobs

1 (15 ounce) can black beans, drained & rinsed

2 medium-sized tomatoes, diced, or 1/2 (14.5 ounce) can diced tomatoes, drained

5 black olives, sliced

1/2 small red onion, chopped

1/2 yellow bell pepper, chopped

1/2 ripe avocado, diced

1/2 tablespoon cilantro, finely chopped

2 tablespoons lime juice

1 tablespoon olive oil

1/2 garlic clove, minced

Black pepper, to taste


Toss together the corn, beans, tomatoes, olives, onion, pepper, avocado and cilantro in a large bowl. In a separate bowl, blend together the dressing of lime juice, olive oil and garlic. Add the dressing to the tossed ingredients and refrigerate until serving time. Add black pepper, to taste.

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