Fiesta Mexican Salad
1 15 oz can black beans, drained, rinsed or 1 1/2 cups cooked
1 15 oz can pinto beans, drained, rinsed or 1 1/2 cups cooked
1 1/2 cups corn
1 medium red onion, diced
1 medium red or orange bell pepper, chopped
2 stalks celery, chopped
6 green onions (just the greens), sliced
1/4 cup fresh cilantro or parsley, chopped
1/2 cup coconut or apple cider vinegar
1/2 cup olive oil
salt & freshly ground black pepper to taste
1 ripe avocado, peeled, pitted and cubed
tortilla chips or salad greens
- Combine all ingredients except the avocado in a large bowl. Cover and refrigerate 2 hours.
- Before serving adjust the seasonings to taste. Add the avocado and mix in well. Transfer to a bowl and serve as a dip with tortilla chips or as a salad on top of seasonal greens.
- If you have any leftovers (you probably won’t!) it’s also a great garnish for tacos, burritos, rice or refried beans.