No-foot salad with black beans canned beans

Black bean salad is always welcome at the table. Fortunately, there is quick and easy to do, especially if it starts with canned beans. The only problem here is cooking corn. But you can get even more time to prepare to shave when the frozen corn is replaced. The salad gets an extra boost of flavor of fresh tomatoes, onions, avocado and cilantro. Flavor improves with cold, so consider salad yesterday.

Preparation time: 20 minutes

5 minutes Cooking time

Total time: 25 minutes

Yield: 6-8 servings

Ingredients:

Preparation:

Boil to cover the corn in boiling water for 5 minutes; drain and let cool. Cut the stems of the beans.

Mix lemon juice, olive oil, red wine vinegar, salt and pepper in a large bowl. Add corn, black beans, tomatoes, peppers, onions, avocado (see author's note) and coriander. Stirring to coat. Cover and refrigerate the salad of black beans until ready to serve.

Yield: 6-8 servings

Author's note: Integrating lawyer just before serving, if you have no intention of digging immediately.

Recipe Source: Southern Living: hosting a half hour with Rebecca Kracke Gordon (Oxmoor House)
Reproduced with the written permission.
_{Licensed Black Bean Salad Recipe Photo © 2011 Southern Living at About.com, Inc.}

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