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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.



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.