In response to Kirstin and her jazz picnic, I love this salad that I put
together up to two days in advance, and you don't have to have it with corn
tortillas - you can have it by itself with the avocado and mango diced right
in to the salad. Obviously omit the avocado if you want to, but it really
adds a great texture to the salad. It only has 5 grams of fat with the
avocado.
* Exported from MasterCook *
Black Bean Salad
Recipe By : Ruthie
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can black beans -- rinsed and drained
1 cup frozen corn kernels
1 whole red pepper -- diced
1 large sweet onion -- diced
1 cup cilantro leaves -- chopped
1/4 cup fresh lime juice
1 teaspoon fresh ground black pepper
1 whole avocado -- peel and slice
1 whole mango -- peel and slice
Combine first seven ingredients in a large bowl and mix gently to combine.
Chill until ready to serve. At serving time, put bean salad on a serving
plate lined with lettuce. Garnish with avocado and mango slices.
Serve with warmed corn tortillas and chipolte salsa.