Pico de Gallo and Black Bean Salad

Southwest black bean salad

1 15oz can black beans rinsed and drained
9 oz frozen corn
1 chopped tomato
1 small diced avocado
¼ cup red onion chopped
1 scallion chopped
Juice of one lime
1 tbs cilantro
3 tb olive oil

Combine all ingredients except avocados. Marinate in fridge 30 min.
Add avocado right before serving.

Avocado pico de gallo

2 med ripe avocados
2 plum tomatoes (coarsely chopped)
1 jalapeno chile chopped
1/3 cup sweet onion chopped
¼ cup cilantro
2 tbl lime juice

Combine and store in fridge up to 4 hours. You can serve with jicama and carrot slices instead of chips.

Courtesy of my dear friend Beata Campbell (born and raised Polish but Mexican at heart ) lol!! :)

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