Southwestern Salad Served on Endive or Lettuce Leaf

Southwestern Salad Served on Endive or Lettuce Leaf

Amount Unit Ingredient Procedure
2 15 oz Can Black Beans Well Drained and Rinsed
1 ½ Cups Corn (or one 15oz can of corn, well drained and rinsed)
1 Red or Yellow bell pepper Diced
1 Avocado (optional) Diced
3 Tomatoes Chopped
4 Green onions Chopped
1/3 Cup Fresh cilantro or parsley Chopped
1/3 Cup Fresh lime juice or red wine vinegar
1/3 Cup Olive oil
½ Teaspoon Salt (to taste)
1/8 Teaspoon Cayenne pepper or 1 small jalapeno pepper minced fine (optional)
Separated lettuce (butter lettuce) or endive leaves To serve salad on

1 In a large mixing bowl, combine the beans, corn, bell pepper, avocado, tomatoes, onion (optional jalapeno pepper) and cilantro; gently toss.
2 Whisk together remaining ingredients, then pour over the beans mixture and gently stir to combine. Chill for at least an hour to allow flavors.

Can be served on lettuce leaf or endive leaf