|15oz can black beans|
|15oz can corn (or 1 1/2 cups fresh corn)|
|1/4 red onion, finely chopped|
|1/2 to 1 jalapeno pepper, seeded and finely chopped|
|1/4 bunch fresh cilantro, chopped (leaves only)|
|1/2 red bell pepper, chopped|
|1/2 Cup southwestern lime dressing|
|1/2 Can olives, chopped|
|1 avocado, cut into bite size chunks|
|1 handful baby spinach, chopped|
Rinse corn and black beans in a colander. Mix all ingredients in large salad bowl.
Pour dressing over salad and toss.
Makes 10 servings Serving size: 1/2 cup
Tips and Notes:
Serve at room temperature or chilled. Salad will last for several days in the refrigerator.
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