As you have probably noticed, I’m not an exact recipe kind of gal. However, I know if I don’t blog about this recipe, I won’t remember the exact way I made it. I have made various versions many times and this time it rocked! This salad is great with a bowl of chips, or as a side with your tacos. No matter what, it’s full of freshness and lots of fiber.
Kathy’s not exact bean salad
1 can organic black beans rinsed
1 can organic red kidney beans rinsed
1 beautiful tomato on the vine, finely diced
1 small can (4 oz ) diced green chilies
1/2 c cubed cheddar cheese (optional if looking for a vegan version)
1 small bunch cilantro finely chopped
1/2 bag organic frozen corn (fresh would be better but it’s early May)
1 diced avocado
juice from 1 lime
1 leftover small zucchini, looking sad in the fridge (diced) or you could add green or red peppers or another fave veggie
3 large green onions finely chopped
Mix all together in a bowl, season with salt and pepper and chill.
Organic is best, but of course this will be just fine with regular ingredients.