Wednesday, July 27, 2011

Corn, Black Bean & Avocados

I clipped the original version of this recipe out of a magazine recently (Martha Stewart Living).  I changed it slightly and had it with our meal tonight.  It was a nice change from chips and salsa as a side to our Mexican inspired meal tonight.


1 cup cooked black beans
1 cup sauteed organic sweet corn
Small handful of Cilantro (coarsely chopped)
1 avocado sliced
2 Tablespoons lemon juice
1/2 teaspoon sea salt

Combine all ingredients, chill until ready to serve.  I did serve it cold, I tried it warm (the corn & beans were just cooked) but I thought it was better cold.

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