Tuesday, July 22, 2008

Mexicorn Salad


--thanks to the micillece spot--

2 ripe avocados, peeled and diced

1/2 bunch fresh cilantro, chopped

3 tomatoes, diced

1 1/2 cup Jack/Cheddar cheese, shredded

1 can black beans, drained and rinsed

1 can mexicorn, drained and rinsed

Combine all above in a large bowl. Mix the juice of 2 limes, 1 Tbsp. olive oil, a pinch of salt, and garlic powder to taste and drizzle over salad. Serve with corn chips.

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