This recipe reminded me more of a salsa than a salad and we actually used it more like a salsa. The book gave the idea of wrapping it in a burrito with avocados and salsa, but we just put it on top of quesadillas or just a tortilla and ate it like that and it was delicious.
I loved that it used diced tomatillos. That was new for me. We love the tomatillo ranch that goes with cafe rio pork, but I had never tried it diced in a salad. It was good.
I'd rate this one a 4.5 or 5 star. I loved it's fresh flavors. Of course my kids that don't like beans or salsa (not the same kids) were not thrilled with it. I however enjoyed the left overs for lunch twice. YUM!
I did do a tiny bit of modifying of this recipe making a bit less. This way it serves about 6. (original was 8)
- 3 cups cooked black beans (2 15 oz. cans rinsed and drained)
- 3 tomatillos, husked and diced
- 2-3 mini sweet pepper diced
- 1/2 sweet onion diced
- 1 1/2 cup corn, fresh or frozen
- 1 jalapeno, seeded and minced
- 1/3 cup chopped fresh cilantro
- 1 teaspoon cumin
- Juice of 1 lime
- 2 Tablespoons extra virgin olive oil
- sea salt and freshly ground black pepper
- Combine all ingredients in a large bowl. Season to taste with salt and pepper. Cover and refrigerate to allow flavors to blend.