Black Bean and Corn Salad

Black Bean and Corn saladThis recipe is another of the staples of my food routine. I sort of made it up after watching my sis-in-law make a variation in her Texas kitchen. The deli-style salsa comes with cilantro and other seasonings that give this a bit of a bite. I eat this almost every day on a salad.

Yield – approx. 6 1-cup servings = 4 points/each. May make more if you add more tomatoes and salsa

Black Bean and Corn Salad

1 can black beans, rinsed and drained
1 can yellow corn, drained
3 tomatoes, coarsely chopped (I remove the seed parts – works better and keeps longer)
1 ripe avocado, cut into medium sized chunks
1 C. deli-style salsa (I buy mine in tubs from Costco- and sometimes use more)

This is sooooooooooo easy to make! Combine all ingredients in a medium bowl and chill at least 4 hours before eating. Do not store in a metal container (doesn’t interact well with the tomatoes).

Great as a side dish or as a layer in a big salad – adds some carbs and helps fill you up.

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