Black Bean Salad

As much as I like to cook and bake, many times I just can't get motivated to cook a meal just for myself.  I definitely want to eat nutritious meals.  Salads to the rescue!  Sometimes it is nice to be able to open the fridge, pull out a dish, scoop out how much I want to eat and enjoy!  I can make a salad that will keep for 2 or 3 days and still taste good.  With the dozens of salad recipes I have, there is enough variety to keep me from getting in a rut with mealtime.  While this recipe calls for canned black beans, I prefer using dried beans in recipes.

I like this Black Bean Salad because of the variety in texture, color, and it is a highly nutritious recipe.  Try it!

1 (15 oz) can black beans, rinsed and drained
2 (15 oz) cans whole kernel corn, drained
8 green onions, chopped
2 jalepeno peppers, seeded and minced
1 green bell pepper, chopped
1 avocado, peeled, pitted, and diced
1 (4 oz) jar pimentos (optional - I eliminate this from the recipe)
3 tomatoes, chopped
1 cup chopped fresh cilantro
1 lime juiced
1/2 cup Italian salad dressing
1/2 teaspoon garlic salt

In a large bowl,  combine all ingredients except the garlic salt.  Mix well.  Season with garlic salt, toss, and chill before serving.