Day 2 - Pantry Challenge -Black Bean Salad

I woke up this morning and discovered a leftover piece of corn and a ripe avocado, so I decided to make a black bean salad. To me black bean salad shouts, "summer." We have had a mild summer so far, but I am sure the mercury will be edging past a hundred degrees soon. I remember making this a year back when I had a craving for avocado and wanted something other than the traditional guacamole. I love the wonderful creaminess of avocado and often eat it in salads or straight up with a touch of cracked sea salt.

The basic structure of a black bean salad is black beans (canned or freshly made) with corn kernels (canned, frozen, or fresh). Cilantro can add a bitter touch to the flavors and a squeeze of lime cheese for some acid. Jalapeno or cumin will give it a kick, and avocado and olive oil will smooth it down. A quick toss and you have a wonderful salad for lunch or an accompaniment with lime tequilas wings for dinner. Obviously, this salad will be extra good if you have freshly cooked corn and beans on hand. But if you don't, just use the canned beans and corn. I won't tell anyone.

Recipe for Black Bean Salad
Serves 5

2 cans 15 ounce black beans (drained and rinsed)
1 or 2 ears of corn taken off the cob
1 jalapeno minced
1 avocado cubed
1 mango cubed
1/4 cup of cilantro chopped
2 T olive oil
2 T lime juice
salt and pepper to taste

Mix together in a bowl the olive oil, lime juice, salt and pepper. Add black beans, corn and cilantro and toss. Fold in avocado and mango. Chill for a half an hour or serve immediately.

Items used from pantry:

1 can of mango
2 cans of black beans