Black Bean Salad {Summer Salad Series}

Today’s salad in the Summer Salad Series is from Jen of Migonis Home. I LOVE this Black Bean Salad, because it wears a lot of hats (or should I say, sombreros?).  It can be a salad, a side dish or a dip for chips! Please welcome Jen, and when you are finished making this tasty salad, go check out her beautiful home in Massachusetts. You won’t recognize the “befores” once you see the “afters”!

Hello fabulous Making Lemonade readers! I’m Jen from Migonis Home. Usually you’ll find me blogging about renovating and decorating our Cape style home in Manchester-by-the-Sea, MA and sometimes you’ll find recipes from my adventures in the kitchen (I love to bake… and this is why I run. :)). I’d love for you to pop over to Migonis Home and say “hi”!

Last summer I discovered this amazing black bean salad that my mother-in-law created. It was so delicious and it’s perfect served with grilled chicken or steak (or even just tortilla chips!). Here is what you need:

Ingredients

1 (15 ounce) can of black beans, thoroughly rinsed, and drained (or 1 1/2 cup of freshly cooked black beans)

1 1/2 cups frozen corn, defrosted (or fresh corn, parboiled, drained and cooled)

1/2 cup chopped green onions or shallots

2 fresh jalapeno peppers, seeded and minced, or 1 whole pickled jalapeno pepper, minced (not seeded)

3 fresh plum tomatoes, seeded and chopped

1 avocado, peeled, seeded, and cut into chunks

1/2 cup fresh chopped cilantro

1/4 cup fresh chopped basil

2 Tbsp lime juice (about the amount of juice from one lime)

1 Tbsp olive oil

1/2 to 1 teaspoon of sugar (to taste)

Salt and pepper to taste

 

Directions

1 In a large bowl, combine the beans, corn, onions, jalapeno chile peppers, tomatoes, avocado, cilantro, basil, lime juice and olive oil.