Black Bean Corn Salad

Tonight I’m making tacos for dinner. As much as I like tacos, I like to have something on the side with them. Often I make something with refried beans, or serve some salsa and chips. Tonight I wanted to make a salad of sorts to keep dinner fresh and light. This salad took about 10 minutes to put together, and I let it sit and chill for about an hour before it was time to serve the tacos.

Ingredients:
2 cups black beans (or 1 15 oz can)
2 cups corn (or 1 15 oz can – frozen works if you cook it first)
1 jalapeno, finely diced
1 avocado, peeled and chopped
1 lime, juiced
4 tablespoons cilantro, chopped
2 tablespoons green onions, chopped
1 teaspoon salt

Combine the corn, beans, avocado and jalapeno into a medium sized bowl (drain and rinse if you’re using canned beans and corn). Add the salt and lime juice and mix well. Top off with the cilantro and green onion. Let chill together for about an hour before serving to let the flavors combine. Serves 4 as a side.