Left-Over Black Bean Salad

I have really good intentions when I go to the grocery store.  I buy fruits and veggies, and all sorts of interesting things to cook.  Problem is, half of it can ruin before I find the energy find the time to get to it.  I also tend to throw away a lot leftovers.
So tonight, in an effort to combat that issue, I looked in the fridge and created this:

1 can of drained and rinsed black beans (or as close as you can get to a cup - I used left overs)
1 cup of corn.  (I used leftover)
1 tomato, diced
1 half an avocado, peeled and diced
1 half of a jalapeno, seeded and diced
3 Tbsp of chopped cilantro (or to taste - I just eyeballed it)
juice from half a lime

Dressing (mix together in a separate dish)
3 Tbsps of Red Wine Vinegar
3 Tbsps of Olive Oil
2 teaspoons of finely chopped fresh oregano (you could substitute dried, I just happen to grow it)
1 tsp cumin

Measure vinegar into bowl, slowly drizzle in olive oil into vinegar, whisking constantly.  Add spices.

Mix all salad ingredients well and top with dressing.


Share