Black Bean Salad

Black beans create the canvas for a splash of brightly colored vegetables.

2 cups cooked black beans, drained and rinsed
2  medium cloves of garlic, pressed
1/2 cup chopped roasted green chiles
1/2 cup chopped red bell pepper
1/2 cup chopped poblano pepper
1/4 cup thinly sliced green onions
1 1/2 cups chopped tomatoes
1/2 tablespoon ground cumin
1 teaspoon dried oregano
1/2 cup chopped cilantro
1  ear roasted sweet corn, cut from the cob or 3/4 cup frozen corn, cooked and drained
1 teaspoon chili powder
1/4 cup key lime juice
1 tablespoon extra-virgin olive oil
1  freshly ground {black pepper}
1  avocado
Toss all ingredients together except for the avocado and chill for 1 hour. Just before serving, slice, peel, and chop the avocado, then add it to the salad and gently toss.

Ease of Preparation: Moderate

Preparation Time: 5 min
refrigerate for at least 1 hr

Servings: 6

Recipe By: Janet Taylor

From:  The Healthy Southwest Table
Used with permission of Rio Nuevo

Nutrition Facts
As prepared, each serving contains 31 calories, 1g total fat, 0mg cholesterol, 0mg sodium, 4g total carbohydrate and 1g protein.