Cabby Salad
Prep Time
Cook Time
Total Time
Author: Talia
Yield: 32
Ingredients
- 3 (15.5 oz) cans of black beans, rinsed and drained
- 4 cups sweet corn (or a 32 oz bag of frozen sweet corn)
- 4 avocados, diced
- 4 medium tomatoes, diced
- 1 red onion, diced
- ¾ cup salsa
- juice from 1 lime
- 1 cup fresh cilantro, roughly chopped (or ¼ cup dried cilantro)
- 2 teaspoons salt
- 1 teaspoon pepper
Instructions
- Add all ingredients to a large bowl and combine. Refrigerate for 30 minutes to allow the flavors to marry.
Notes / Variations
For an extra kick, add some crushed red pepper, a few minced jalapeños or a dash of hot sauce. Also, if you find your salad to be too runny/juicy for your liking, be sure to de-seed your tomatoes.
Also, note that this recipe makes enough to feed a small army. Feel free to halve it - which should be just enough to feed a family of four.
Adapted From: Cowboy Caviar | delish.com
Also, note that this recipe makes enough to feed a small army. Feel free to halve it - which should be just enough to feed a family of four.
Adapted From: Cowboy Caviar | delish.com
Nutrition Information
Serving Size: ½ cup Calories: 214 Fat: 5.7g Saturated Fat: 1.2g Carbohydrates: 33.2g Sugar: 2.4g Sodium: 189mg Fiber: 8.8g Protein: 10.2g
Recipe by Confessions of a Midnight Baker at https://www.confessionsofamidnightbaker.com/cabby-salad/