I love this Southwestern black bean salad when the weather warms, it makes enough to feed a crowd. Also makes a great side dish or appetizer if served with chips or as a topping for taco salads. You can even serve with grilled meat and fresh tortillas.
15.5ozcan black beans(rinsed and drained)
9ozcooked corn(fresh or frozen (thawed if frozen))
1 1/2 - 2limes(juice of)
2tbspfresh minced cilantro(or more to taste)
salt and fresh pepper
1medium hass avocado(diced)
In a large bowl, combine beans, corn, tomato, onion, scallion, cilantro, salt and pepper.
Squeeze fresh lime juice to taste and stir in olive oil.