Corn and Bean Salad with Warm Tortillas

Corn and Bean Salad with Warm Tortillas
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Prep Time
20 min
Prep Time
20 min
Ingredients
  1. 2 cups cooked black beans
  2. Kernels from 2 ears of cooked corn (about 2 cups)
  3. 3 medium vine-ripened or heirloom tomatoes, diced
  4. 1 yellow bell pepper, diced
  5. 1 cucumber, peeled, seeded and diced
  6. 1 ripe avocado, diced
  7. 1/2 small onion, diced
  8. 1 large handful fresh basil, cut in thin strips
  9. 2 tbsp fresh lime juice
  10. 2 tbsp olive oil
  11. 1 garlic clove, minced
  12. 1 tsp salt
  13. 1/2 tsp garlic powder
  14. 1/4 tsp black pepper
  15. Splash of balsamic vinegar (optional)
  16. Tortillas, warmed in the oven
Instructions
  1. In a large bowl, toss together beans, corn, tomato, pepper, cucumber, avocado and onion.
  2. In a small bowl, whisk together basil, lime juice, olive oil, garlic, salt, garlic, pepper and vinegar.
  3. Chill at least 1 hour.
  4. Add extra lime juice and salt to taste.
  5. Serve cold on warm tortillas.
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