Southwest Bean Salad

Name: Southwest Bean Salad
Prep time: 25 min
Total time: 25 min
Yield: 6 serving(s)
Ingredients: 2 (15 ounce) cans black beans, well drained; 1 1/2 cups corn; 1 red bell peppers or 1 yellow bell pepper, diced; 1 avocado, diced (optional); 3 tomatoes, chopped; 4 green onions, chopped; 1/3 cup fresh cilantro, chopped; 1/3 cup lime juice; 1/3 cup olive oil; 1/2 teaspoon salt (to taste); 1/8 teaspoon cayenne pepper

Submitted by Chef #1369295

"Got from Jolinda Hackett on about.com for a vegan, gluten free, light bean salad recipe. It tastes amazing after 24 hours, so make the night before if possible."

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Ready In:: 25mins
Ingredients:: 11
Serves:: 6

ingredients

2 (15 ounce) cans black beans, well drained
1 ¹⁄₂ cups corn
1 red bell peppers or 1 yellow bell pepper, diced
1 avocado, diced (optional)
3 tomatoes, chopped
4 green onions, chopped
¹⁄₃ cup fresh cilantro, chopped
¹⁄₃ cup lime juice
¹⁄₃ cup olive oil
¹⁄₂ teaspoon salt (to taste)
¹⁄₈ teaspoon cayenne pepper

directions

In a large mixing bowl, combine the beans, corn, bell pepper, avocado, tomatoes, onion and cilantro and gently toss.
Whisk together the remaining ingredients, then pour over the beans mixture and gently stir to combine. Chill for at least an hour to allow flavors to mingle.