6 - 8 servings
1 bag (1 pound) HEB black beans, (2 cups dry)
1 cup chopped onion, 1 medium
2 cups picante sauce
1 can (11 oz) Mexicorn or whole kernel corn, drained
1 avocado, diced
Soak and cook beans according to package instructions.
Place cooked and drained beans, warm or cold, in a large bowl.
Add the onion, picante sauce, corn and season to taste with salt and black pepper.
Chill salad for at least 1 hour before serving or refrigerate for up to 3 days.
Add the avocado and cilantro just before serving.
No Nutritional Information Available