The World's Healthiest Foods

Recipe from a Reader
Mexican Black Beans

From LS:
I usually use this when I make fajitas or tacos, I add it to shredded romaine to make a great and easy salad or I eat it as is. It works great as a dip! I love this recipe, its easy to make and goes great with lots of foods!

If you are going to keep it in the refrigerator for a few days, don't add the salt until you are ready to serve it.


Ingredients:

  • 1 can of vegetarian whole black beans (I buy the veggie black beans because they do not contain any pork fat!)
  • 1 can of unsalted corn
  • 1 cup of cilantro - chopped thick because you want to maintain its flavor
  • 1 cubed avocado
  • 1 tomato diced a bit thick
  • 1 lemon or lime
  • Salt and pepper to taste and if you wish you can add a little bit of taco seasoning

Directions:
Rinse and drain the black beans. Rinse and drain the corn. Carefully mix all then ingredients together. Squeeze the lemon juice into the mix, making sure that you cover the avocado in the lemon juice to prevent it from browning. Add salt and pepper.

This page was updated on: 2004-10-04 10:57:14
© 2002 The George Mateljan Foundation