Mexican Black Beans Corn

Place lime juice olive oil garlic salt and cayenne pepper in a small jar. In a large pot sauté the onion celery carrots and garlic in 1 cup of vegetable broth over medium heat for 6-7 minutes.

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Note that were only using 12 can of black beans in this version.

Mexican black beans corn. Add chipotle chili powder roasted cumin and black pepper and cook for another minute or two. In a small bowl whisk together the cilantro olive oil lime juice honey chili powder. Instructions Place the black beans corn red onion red bell pepper avocado and jalapeno in a large bowl.

In a salad bowl combine. Stir in the remaining vegetable broth 4 cups or 25 cans of beans and sweet corn. Drain and rinse the black beans and corn then place in a large bowl.

Add the diced tomato red pepper and red onion along with the avocado oil lime juice minced garlic and. Turn to high heat and bring to a boil. Cover with lid and shake until ingredients are well mixed.

Finely chop the 3 tomatoes 12 red onion. Instructions Drain and rinse the corn and black beans adding them to a mixing bowl.

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