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Black Bean Salsa Salad Recipe
From Canadian Living, June 1997
1 can (19 oz) black beans, drained and rinsed
1 cup cubed avocado
1 large red tomato
1/3 cup chopped red onion
1/4 cup chopped fresh coriander (cilantro)
1/4 cup lime juice
2 Tbsp olive oil
1 Tbsp seeded, minced jalapeno pepper
1/2 tsp salt
Place beans, avocado, tomato, onion & coriander in a large bowl. Sprinkle with lime juice, olive oil, jalapeno pepper & salt. Toss gently. Serve with tortilla chips. Salad can be covered and refrigerated. (I usually only put out half at a time. Refill the bowl with fresh salsa when it gets empty - then it is never brown and yucky looking).
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