This salad is very colorful and makes for a nice table display. It is healthy and goes well with chicken and fish. Cornbread might be a nice addition. Actually hot dogs and hamburgers would give this salad a Mexican flare. Find a pretty red serving dish to accent the color in the salad. Preparation time is about 12 minutes.
Ingredients:
3 Tablespoons fresh lime juice
2 Tablespoons extra-virgin olive oil
2 Tablespoons chopped fresh cilantro
1/2 teaspoon salt
1/8 teaspoon fresh ground black pepper
1 [ 15 ounce] can black beans, rinsed and drained
1 [8 ounce] container pre-chopped red, yellow and green bell pepper mix [ about 1 1/2 cups] - If you chop yourself, you will need 2 to 3 medium peppers.
1 1/4 cups frozen baby gold and white corn, rinsed and drained
1/3 cup sliced green onions
1 diced peeled avocado
1 jalapeno pepper, seeded and minced
Directions:
Combine first 5 ingredients [fresh lime juice, extra-virgin olive oil, cilantro, salt and pepper], stirring with a whisk. Add black beans and remaining ingredients [ peppers, baby gold and white corn, green onions, avocado, jalapeno pepper ]; toss gently to combine. Serve immediately.
This recipe can be doubled or tripled with ease. If you want a smoky, spicy flavor, add a little chipotle chili pepper. Another suggestion is to get medium size ramekins in different colors and make individual servings. Guests love this bright item at their places.
Serves 8- [about 1/2 cup each].
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