Southwestern Black Bean Salad al la TCOYD
Author: Chef Robert
The salad is served at many TCOYD events all over the Planet
  • 15.5 ounce can of black beans, rinsed and drained
  • 9 ounces of cooked corn, if frozen thawed
  • 1 medium tomato chopped
  • ¼ cup diced red onion
  • 1 scallion, chopped
  • 1½ limes, juice of
  • 1 T olive oil
  • 2 T cilantro
  • 1 Medium avocado, diced
  • 1 diced Jalapeno, with seeds if you like it really hot
  1. Combine beans, corn, tomato, onion, scallon, cilantro,salt and pepper.
  2. Toss with the lime juice and olive oil. Marinate in the fridge for 30 min.
  3. Add avocado and JalapeƱo just before serving.
Recipe by The Happy Diabetic at