Black Bean Salad - from Mindy

Photo: Linwaite

Yield: 1 serving
Community Recipe from


  • 1 fresh avocado diced
  • 2 pound(s) frozen corn
  • 15 ounce(s) can black beans rinsed and drained
  • 1 cup(s) fresh chopped scallions
  • 1 1/4 cup(s) red peppers diced
  • 2 cup(s) fresh chopped tomatoes
  • 2 jalapeno peppers
  • Salad Dressing
  • 1/2 cup(s) plus 2 tablespoons lime juice
  • 1/2 cup(s) chopped cilantro
  • 2 tablespoon(s) olive oil
  • 1 tablespoon(s) granulated sugar
  • 1 teaspoon(s) minced garlic
  • 1 teaspoon(s) dried oregano
  • 2 teaspoon(s) salt
  • 1/4 teaspoon(s) black pepper


  1. preheat oven to 375 degrees
  2. in a small bowl, combine all ingredients for salad dressing
  3. add teh diced avocado to the dressing, toss gently, and set asidem
  4. On a large sheet pan, roast the corn in the oven for 20 - 25 minutes, or until slightly golden. Add the corn to the amedium bowl and chill in the refrigerator.
  5. In a large bowl, combine chilled corn, black beans, scallions, red peppers, tomatoes and jalapenos, toss with dressing.
April 2013

This recipe is a personal recipe added by Linwaite and has not been tested or endorsed by MyRecipes.

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