| Black Bean Salad August is perhaps
the best time to enjoy our last chance at summer
salads and cold foods, although this cool, zesty
salad will balance the heat of enchiladas year
round!
1 can black beans (drained)
1 can kidney beans (drained)
1 can corn or hominy (drained)
1-2 ripe avocados (diced)
1-2 tomatoes (diced)
1 onion (grated or chopped)
½ cup cheddar cheese (cubed)
handful fresh cilantro leaves (finely
chopped)
Optional: chile peppers (chopped and
de-seeded)
Juice of ½ lemon
Sour Cream
Mix all ingredients. Dress with lemon juice.
Toss. Chill and serve topped with sour cream.
Serves 6.
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