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1
Drain and rinse the black beans and place in a bowl large enough to hold all the ingredients.
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2
Roast Corn on your grill for about 15 minutes; long enough to char most of the kernels youll need to turn the ears every 5 minutes or so.
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3
Remove from grill and allow to cool.
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4
Cut the corn from the cob and add to the black beans.
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5
While youre waiting for the corn to grill, add the cilantro, minced chilies, lime juice, diced tomatoes and 1 teaspoon of the olive oil to the black beans.
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6
Halve the avacado, pit it and then scoop out the meat and dice it before adding to the black bean mixture.
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7
Add a dash of garlic salt and mix well.
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8
Refrigerate to get everyone acquainted.
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9
*For a Main Dish Salad:
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10
Place your choice of greens in a salad bowl, sprinkle with 1 tablespoon olive oil, pinch of salt and juice of 1 lime.
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11
I mix this up with my hands because I find you dont need as much oil as you think you do when you can feel it being distributed....I dont know, thats just me.
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12
Add the Black Bean Salsa to the greens and toss lightly.
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13
Serve with warm flour or corn tortillas.
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14
** My husband, the meat eater, says that grilled chicken breast would be really really good on top of this salad.
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15
I think all you need is a plop of sour cream!
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16
Make it your own and Enjoy!
