This quick and easy salad has corn, black beans, avocados, tomatoes, cucumbers and onions. It is seasoned with cumin and oregano. It makes a quick and easy summer supper. Since It has been so incredibly hot here in Florida, and I have been trying to make more salads that serve as main course dishes. This recipe was sent to to me by my sister-in-law. It looked so good, I just had to make it the next day. I made a few modifications, like changing green onions for red onions, and using fresh oregano instead of dried. I have planted some herbs in containers on my patio that come in very handy.
Yield: Serves 4
1 can black beans, rinsed and drained
1 can Mexi-corn, rinsed and drained
2 avocados, (3 hass or 2 Florida), diced (I used Florida to save on fat, but would use hass in the future for the taste)
1 cucumber, diced
1/2 red onion, diced
1 tomato, diced
the juice of 1 lime
2 tablespoons olive oil
the leaves from 2 - 3 sprigs of fresh oregano (I had some growing on the patio)
1/2 teaspoon cumin
salt and pepper to taste
Add all diced vegetables and oregano to a large bowl.
Add lime juice, olive oil, cumin, salt and pepper. Mix well to combine. Refrigerate until ready to serve. Serve over salad greens.
