Summer Black Bean Salad/Salsa

I was headed to a church BBQ and true to form I signed up to bring a salad.  I always try to do that so I know there will something I will enjoy eating.  The store-bought potato salad just doesn't do it for me :)  I had to bring something that I could make ahead of time and keep in a cooler for a few hours in the back of my car while I coached my little guy's baseball game prior to the BBQ (my Saturdays are nuts). I found several recipes that were almost what I had in mind, so I just combined them and came up with a keeper.

Thanks to Fit Mommas and friends Ann and Brittney for their recipes that helped inspire this salad!




Summer Black Bean Salad/Salsa
by www.trainermomma.com

3 cans black beans, rinsed and drained
3 cans shoepeg white corn, rinsed and drained
2 cucumbers, chopped
1 green pepper, chopped
1 red pepper, chopped
1 yellow pepper, chopped
1 orange pepper, chopped
1 bunch of cilantro, chopped
1 bunch of green onions, chopped
3-4 tomatoes, chopped
2 large avocados, chopped
Homemade Italian dressing (see recipe here)

Basically, get ready to CHOP, CHOP, CHOP!  Dump it all in a very large bowl and mix with Italian dressing to taste (I used about half of the dressing I mixed up).

Eat as leftovers, add some baked tortilla chips and eat as salsa, pour over baked/grilled chicken or salmon.  This salad is soooo versatile and delicious.  It will be your go-to salad from now on.

150 calories per one cup

For a printable version of this recipe, click here.