Sara's Summer Corn and Bean Salad

Name: Sara''s Summer Corn and Bean Salad Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 28
Ingredients: 4 Cups Roasted Corn; 6 Cups Black Beans Canned Drained and Washed; 6 Cloves Garlic Chopped; 6 Small Sweet Peppers; 1 Cup Finely Chopped Cilantro; 2 Tablespoons Olive Oil; 3 Avocados diced; 2 Jalapeno Peppers grated

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Minutes to Prepare: 10
Minutes to Cook: 10

Number of Servings: 28

Ingredients

4 Cups Roasted Corn6 Cups Black Beans, Canned, Drained and Washed6 Cloves Garlic, Chopped6 Small Sweet Peppers1 Cup Finely Chopped Cilantro2 Tablespoons Olive Oil3 Avocados, diced2 Jalapeno Peppers, grated

Directions

This is a large sized recipe great for cookouts, that makes 28 servings...

Serving size: 1/2 cup

Add corn, beans, and peppers to the bowl. Mix gently, folding. Make sure the cilantro is finely chopped and add it to the bowl, mix again. Add chopped garlic and mix again.

After dicing your avocados, let them soak in 1 cup lemon juice for 5 minutes. This should help avoid any browning of the avocado, allowing it to keep for days. Add jalapeno peppers (to your taste...may be too much for some) and mix again. After the lemon juice and avocados have been thoroughly soaked, add them to the mixture and VERY CAREFULLY fold into the salad. You do not want to mash the avocado...you want it to be fully chunky.

Put into a container and let chill for 2 hours before serving. Much tastier when cold!

Enjoy!

Number of Servings: 28

Recipe submitted by SparkPeople user CONFUCIUSAYS.

Servings Per Recipe: 28

Nutritional Info Amount Per Serving