This salad is one of the few we’ve made with beans. Since we don’t add meat, we should actually make more with beans so we get some protein. This time of year we had to use canned corn and the tomatoes looked a little sad. I look forward to making this again in the summer.
Adapted from allrecipes.com.
Ingredients
makes 4 servings
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) cans whole kernel corn, drained
- 2-4 green onions, chopped
- 1 jalapeno pepper, seeded and minced
- 1 green bell pepper, chopped
- 1 avocado – peeled, pitted, and sliced
- 1 (4 ounce) jar pimentos
- 3 tomatoes, seeded and chopped
- 1/2 cup chopped fresh cilantro
- 1 package of spinach
Dressing:
- 1 lime, juiced
- 1/2 cup olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon garlic salt
In a large bowl, combine the black beans, corn, green onions, jalapeno peppers, bell pepper, avocado, pimentos, tomatoes and cilantro. For dressing add lime juice, olive oil and seasonings. Toss dressing with ingredients right before serving. Serve on a handful of spinach and top with avocado slices.
