Fiesta Black Bean Salad

5.0(5)

I made this up as something to go with my chicken mole recipe, since I wasn't really in the mood for something like Spanish rice or refried beans. I think it makes a great side dish for Mexican food! This also would make a great salsa or dip.

by PalatablePastime·published 2004-03-13

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Sauces

Servings

4 serving(s)

Total time

1h 15m

prep 1h 15m

Calories / serving

322 kcal

Ingredients (13)

serves

1 (15 1/2 ounce) can black beans, rinsed and drainedblack-beans
1/2 red bell pepper, chopped finebell-pepper
1/2 cup chopped red onions or 1/2 cup scallionscallion
1/4 cup frozen sweet corn, thawedcorn
1 -2 fresh jalapenos or 1 -2 other hot pepper, sliced into ringspepper
1 lime (juiced)lime
1/4 cup minced fresh cilantro (coriander)cilantro
3 tablespoons extra virgin olive oilextra-virgin-olive-oil
1 tablespoon granulated sugarsugar
1 ripe avocado, diced (but on the firm side)avocado
1 -2 clove garlic, choppedgarlic
salt (to taste)salt
fresh ground black pepper (to taste)

Instructions (3 steps)

01Combine ingredients, mixing well.
02Cover and refrigerate for several hours before serving.

Note: the best way to dice an avocado is to cut it in half up to the seed all the way around, wiggle it apart, take a knife and pry out the seed, then cut the flesh into a cross-hatch without cutting through the skin, then scooping out the fruit with a larger thin spoon, as close to the skin as you can get.

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