Bean Salad

Monday, April 21, 2008

I use this salad as a side dish when I serve green enchiladas. It has a Mexican flare and makes an addicting salsa with tortilla chips.

Serves: 6
Start to Finish: 15 minutes
Recipe from: Terri Thomas - Short Hills Ward


1/2 ( 15 oz) can black beans
1 (7 oz) can Green Giant's nibblets (this is corn)
1 TBSP cilantro, chopped
1 avocado, chopped into bit-size pieces
3 TBSP Pace salsa
Lime juice


1. Chop up the cilantro and the avocado
2. Combine black beans, corn nibblets, cilantro, and avocado.
3. Use the salsa to hold the ingredients together
4. Cover with lime juice (lemon juice is an OK substitute, just not as good)
As with most things in cooking (NOT baking) the amounts can be adjusted to your tastes and preferences. Take this salad for example: My husband likes corn, a lot, so I put extra in. If you like a lot of avocado (like Jena) add more. It can't hurt it. Just be sure to taste the food as you are going along so you don't overdo it.