This recipe is a perfect side for a summer BBQ or picnic. It was a big hit at my sister’s wedding a few years ago! Luckily it’s very easy to prepare, because we had to make a lot of it. You can adjust the amount of jalapeño pepper, depending on how much heat you want. It’s also vegan and gluten-free.
- 1-2 tbsp olive oil
- 2 tbsp lime juice
- 1 tbsp red wine vinegar
- sea salt and pepper
- 1 can of no added salt black beans
- 1 small can of corn
- 1/2 of a red onion, diced
- 1 red pepper, chopped
- 1 cup cherry tomatoes, chopped
- 1 ripe avocado, diced
- 1/2-1 diced jalapeño, seeds removed
- 1/2 cup diced fresh cilantro
Whisk oil, vinegar, lime juice, salt and pepper together in a large bowl. Add the rest of the ingredients, except for the avocado, and mix well. Add the avocado when ready to serve. Bon app!