Black Bean Salad

For Memorial Day today, I had The Best Clean Burger with Non-Dairy Ranch Sauce, Quinoa ad Vegetable Salad with Tahini Dressing, and Black Bean Salad. I tried out a few recipes today – I’ll be sharing them with you later this week.

So, here’s the first part of the recipe breakdown from Monday’s Memorial Day Feast:

A little over a week ago, I went to have dinner at my friends Melonie and Steve’s house.  We had such a great time sitting on their lovely refinished patio sipping homemade mojitos (yum!) and munching on this Black Bean Salad (“Why are there no pictures?” you may ask.  Unfortunately, the answer is, “My camera is missing.”:( )

Before I left, I asked Melonie for the recipe for the black bean salad.  She walked me through her process, but was quick to explain that it is different every time depending on what is in the fridge.  I didn’t hesitate in trying it out on Monday.  Although there are a few slight differences, I think this is pretty close to Mel’s version.

Thanks for the inspiration, Mel!  I hope Texas isn’t too humid. 🙂

I threw all the ingredients in, put the lid on, and shook it up. Or I guess you could just stir it.

My friend Mel served this as a dip with tortilla chips, and I prefer it that way.  However, this is such a fresh and tasty summer dish that you could easily use it as a side dish if you like.  Although there are a few slight differences, I think this is pretty close to Mel’s version.  Feel free to experiment, though – I certainly did! Enjoy! 🙂

1 15oz. can of black beans (drained and rinsed)

1 15oz. can of whole kernel corn (drained)

1 avocado (peeled, pitted, and cubed)

1 cup of pico de gallo

1 jalapeno pepper (seeded and diced small)

1 onion (I used a half of a leftover red onion and a green onion – chopped)

1 handful of cilantro (chopped)

Combine. Serve. Enjoy. 🙂