Recipe 1

This is a recipe I found a while back, and I love it!! I alterd it a bit for myself, as you’ll see below. Making it easier. LOL

Now, the thing I love best about this salad is that I chill it (without the avo’s) and then have it as a salad one day, and use the leftovers for the next couple days in varioius ways. Being single, I like to have a variety of ways to use leftovers. Like with scrambled eggs, or in a wrap with lettuce and chicken, or in a quesidilla with cheese (Oven backed and delicious!)

So, check out this recipe!

Black Bean & Corn Salad

1 can of yellow corn (Or two cups of frozen corn; thawed and drained)
1 can of Black Beans, rinsed and drained.
1 small red onion, diced
3 small tomato, diced. (or to your liking)
Diced Garlic,
Diced fresh jalapeño

5 Tbs. extra-virgin olive oil
Squeeze a lemon or lime for juice.
Kosher salt, to flavour
Chopped cilantro leaves to flavour

Mix it all in a bowl, cover and chill.
When ready to serve, add as much or little avocado as you like, ( halved, pitted, peeled, and sliced or diced) and freshly ground black pepper.

Enjoy!!