Bean-Corn Salad

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2 cups black beans, drained and rinsed well
3 c yellow corn (not white), drained well
3 green onions, diced, (remove the white bulbs)
½ c cilantro, finely diced
1 large roma tomato, deseeded, diced

½ t minced dried garlic
2/3 t salt
3 T lemon juice
¼ c extra virgin olive oil

Directions:

Make the dressing with the garlic, salt, juice and oil.

Toss all the veggies in a bowl.   Add the dressing and toss. Add the beans last.

Chill for a few hours before serving.

Diced avocado can also be added just prior to serving.

Serve with corn tortilla chips aka totopos.