Shannalee's Chock Full of Veggies Black Bean Salad

Name: Shannalee''s Chock Full of Veggies Black Bean Salad Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8
Ingredients: 2 large cans reduced sodium black beans rinsed drained; 2 cans sweet corn niblets; 1 English cucumber diced; 1 Firm (not hard) Avocado chopped; 1/2 lg red onion sliced; 2 Red Bell Peppers diced; 2 cups ripe tangy tomatoes; 2 cups coarsely sliced red cabbage (not grated); 2 Tbsp minced fresh cilantro (or parsley for the cilantro haters); 1/2 tsp black pepper; 1 tsp salt; 3 to 4 Tbsp Realime Lime Juice or 2 fresh squeezed limes.; 2 Tbsp Avocado oil; 1 tsp ground cumin; 2 tsp cumin seeds; 4 cloves fresh garlic crushed

Minutes to Prepare: 20
Minutes to Cook: 20

Number of Servings: 8

Ingredients

2 large cans reduced sodium black beans, rinsed, drained2 cans sweet corn niblets1 English cucumber, diced1 Firm (not hard) Avocado, chopped1/2 lg red onion, sliced2 Red Bell Peppers, diced2 cups ripe, tangy tomatoes2 cups coarsely sliced red cabbage (not grated)2 Tbsp minced fresh cilantro (or parsley for the cilantro haters)1/2 tsp black pepper1 tsp salt3 to 4 Tbsp Realime Lime Juice or 2 fresh squeezed limes.2 Tbsp Avocado oil1 tsp ground cumin2 tsp cumin seeds 4 cloves fresh garlic, crushed

Directions

Rinse and drain beans and corn, prep the vegetables, and combine all ingredients except avocado in a large bowl. Adjust seasonings to taste if you like. Fold in avocado last. Chill in refrigerator at least 20 minutes after making and keep refrigerated until serving.

Also makes a good picnic take-along if you keep it in a cooler.

Serving Size: Makes 8 - 1.5 cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user SHANNALEEG.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving