Black Bean And Corn Salad With Avocado And Tomato Recipes

Steps:

• In a liquid measuring cup, whisk Good Seasons salad dressing following directions on the pouch, but substitute water for the juice of 2 limes.
• Layer ingredients into a large bowl.
• Pour salad dressing on top and gently toss.
• Let sit, covered, in fridge for a couple hours - if you can wait that long!
• Serve with tortilla chips.

Steps:

• In large pot cover beans with cold water. Bring to a boil. Remove from heat, cover, and let sit for 1 hour. Drain beans and add fresh water to completely cover. Bring to a boil and simmer for 1 hour until beans are tender. Drain. In a serving bowl toss tomatoes with salt and set aside for 10-15 minutes to bring out juices. Add beans, corn, and onion and mix well. Add cilantro, lime juice and oil. Stir to coat. Season with salt, pepper and cayenne to taste. Serve immediately, or set aside for 30 minutes for flavors to intensify.

Steps:

• Place lime juice, olive oil, garlic, salt, and cayenne pepper in a small jar. Cover with lid, and shake until ingredients are well mixed.
• In a salad bowl, combine beans, corn, avocado, bell pepper, tomatoes, green onions, and cilantro. Shake lime dressing, and pour it over the salad. Stir salad to coat vegetables and beans with dressing, and serve.

Steps:

• Mix all, through salt and pepper.
• Divide salad in serving bowls, mounding it in the middle.
• Fan avocado slices along one side of bowl.
• Fan tomato slices along other side of bowl.
• Add a wedge of lime on each bowl or plate.
• If desired, garnish with cilantro.
• Note-you can prepare a few hours ahead to give flavors time to blend. We ate it 2 days later, and it was still good.

Steps:

• Combine all ingredients in a bowl.
• Refrigerate until ready to serve.