Courtesy of Chef Arturo Vargas

When the weather is warm, salads head to the front of the favorite food line.  But with a summer that lasts 3 months, it doesn’t take long to run out of ideas for making your salad pop. 

Adding black beans, cilantro and basil will not only add variation to the look of your salad plate, but your taste buds will thank you for the sensational bursts of flavor coming from a salad that is quick to make and never gets old!

Life is delicious, so eat well and enjoy!

Chef Arturo Vargas



1 (15 ounce) can of black beans, thoroughly rinsed, and drained (or 1 1/2 cup of freshly cooked black beans)

1 1/2 cups frozen corn, defrosted (or fresh corn, parboiled, drained and cooled)

1/2 cup 1 avocado, peeled, seeded, and cut into chunks

1/2 cup fresh chopped cilantro

1/4 cup fresh chopped basil

2 Tbsp lime juice (about the amount of juice from one lime)

1 Tbsp olive oil

1/2 to 1 teaspoon of sugar (to taste)

Salt and pepper to taste


Method of Preparation:

Fresh beans are best, but if you’re pressed for time, canned beans will work – just make sure you rinse and drain them.

In a large bowl, combine the beans, corn, onions, jalapeno chile peppers, tomatoes, avocado, cilantro, basil, lime juice and olive oil.

Add sugar, salt and pepper to taste. (The sugar will help balance the acidity from the tomatoes and lime juice.)

Chill before serving.


Header image: Formal dinner setting–Photodisc/Royalty free

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