Cantina Salad (or Salsa)

Serve as:

  • a chunky salad,
  • dice the avocado and dish up as a salsa, or
  • Serve in a whole grain tortilla for a light meal. Adding grain completes the protein makeup. 

Optional: add crumbled cheese like queso fresco or feta


Whisk the following in a large bowl until combined. 

  • Juice of 2 limes (approx 1/3 cup)
  • 1/2 cup olive oil
  • 1/2 tsp cumin
  • 1 tsp salt


Add the following to the dressing and stir gently to combine. 

  • 1 can black beans (or bean if choice) rinsed and drained
  • 1 can Del Monte fire roasted corn (or reg. canned corn or frozen corn, thawed), drained
  • 2-3 scallions, cut thinly on the diagonal 
  • Handful of fresh cilantro, chopped
  • Avocado, chopped roughly – I used about 7 small organic Haas avocados. 
  • 1 poblano pepper, roasted. Remove skin, stem, and seeds, then dice. (Sub fresh jalapeño or canned green chiles) 
  • Kosher salt, freshly ground peppe

Add Chile Lime seasoning, like Tajin, to taste.

Let sit for an hour before serving. Taste and adjust seasonings. 

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