YOUR 4th of JULY BBQ MEAL WILL GO PERFECT with my “MEXICAN STYLE” BLACK BEANS-CORN-AVOCADO-TOMATO SALAD! BOOM.

​This is such an easy and quick salad that you can make it in a flash. I prefer to use the fresh corn; however, if you don’t have it or want to make it fast, just use a small can of corn, drained and rinsed. Only thing is that it will not taste the same, smile. There you have it, a salad so delicious and super healthy.
 
Category:  SALAD or SIDE
Approx. Prep and Cook Time:  15 to 30 Minutes (if using fresh corn)
Approximate Cost:    $5.80 or $1.16 per (5) serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free and Vegetarian  
Servings: 2 lunch salads (or) approx. 3 small sides
 
Ingredients
1 can black beans, drained, rinsed and spin dry ($1.25)
1 fresh corn ear cooked and detach from the husk (.45)
½ a mild jalapeno rinsed, seeds and veins removed (.15)
3 garlic cloves, chopped (.10)
½ small onion, finely chopped (.25)
3 tbsp. lemon juice (.50)
1 Roma tomato (.30)
1 c. chopped cilantro leaves (.50)
3 tbsp. Avocado Olive Oil ($1.00)
1 tbsp. roasted garlic salad dressing (.15)
 
Directions
Prep all the ingredients, as indicated under the ingredients list.
Cook the corn for about 10 to 15 minutes in high, when done, drain, detach the kernels from the corn, and extract the lemon juice.
In a med-size bowl, mix all the chopped ingredients.
Add the lemon juice, garlic salad dressing and avocado olive oil. Stir well and refrigerate until time to serve it. Done!