Ronnie's mom gave me this recipe and its absolutely delicious - probably one of my favorite black bean recipes. It doesn't save well overnight because of the avocado so plan on serving immediately after making.
3 ears fresh corn
3-4 tbs lime juice
2 tbs extra virgin olive oil
1 tbs red wine vinegar
1 tsp salt
1/2 tsp fresh ground pepper
30 oz black beans (rinsed and drained if canned)
2 large tomatoes
2-3 jalapeno peppers, seeded and chopped finely
1 small purple onion
1 avocado, cubed
1/2 cup fresh cilantro, chopped
Place corn in boiling water for 5 minutes or until cooked. Drain and cool. Cut corn from cub.
Whisk together lime juice, EVOO, vinegar, salt and pepper.
Add corn, black beans and remaining ingredients; toss to coat. Cover and chill for 30mins-1hour. Yields 8 servings
Click here to read about black bean's health benefits and nutritional facts at the World's Healthiest Foods website.
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