The salad is also vegan which I find enjoyable to always take a vegetarian entree wherever I go for meals. This way I can always count on at least one meal to eat at a potluck. I prepare variations of this bean salad all the time; however, this go around I did make a few twists by incorporating an avocado, and green chilis to add some flare.
1 large can black beans ( 822 g); rinsed and drained well
4 oz can of green chilis; drained
1 large green pepper, diced
1 large orange pepper, diced
1 cup frozen corn kernels
1 pint of grape tomatoes, cut in half
I small lime, juiced
2 Tablespoons jalapeño lime vinegar
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon kosher salt
2 tablespoon of fresh cilantro, minced
1/4 cup red onion, diced
1 small ripe avocado, diced
1. Place all the ingredients in a large sealable bowl with the exception of the avocado. Use a rubber spatula to fold ingredients together. Let the salad rest overnight.
2. Prior to serving fold in diced avocado.