Tempt My Tummy Tuesday....Black Bean Salad

Hello everyone and welcome to Tempt My Tummy Tuesday. My sister, Lana, and I co-host this blog carnival. We share recipes, kitchen and cooking tips, restaurant reviews, and anything food related that you want to share. You know the rule of a blog carnival, please mention the blog or TMTT in your post and link back to us. Don't forget to use Mr. Linky, down below. PLEASE DO NOT HOST YOUR OWN Tempt My Tummy Tuesday with Mr. Linky. Thank You.

Thanks for making last week a great 1st Anniversary for TMTT. Congrats again, to Kristen from Frugal Antics of a Harried Housewife, who won the cookbook giveaway.

Now for today.... This recipe is served cold with no cooking prep. So, that is PERFECT for this hot summer heat! It is easy and a yummy recipe. Here is the litmus test... my 2 year old, Grace, loves it!

Black Bean Salad

• 2- 16oz cans black beans, drained and rinsed
• 1 med. tomato, chopped
• 1-4 oz jar copped pimiento, drained (I forgot this ingredient and did not miss it.)
• 1/4 cup red onion, chopped
• 1 -15 1/4 oz. can whole kernel corn, drained
• 1 med bell pepper, chopped
• 1 bunch cilantro, chopped
• 2 pickled jalapenos, chopped
• 2 avocados, cut into bite-size chunks ( I love avocado and would have included this if I had some. But did not have any avocados when the salad was made.)
  

Dressing:
2 Tbsp vegetable oil
1/2 cup red wine vinegar
1 Tbsp jalapeno juice (from jar or pickled jalapenos) (I omitted this ingredient since my 2yr old would be eating it. I did not want it to be too spicy.)
1/4 cup lime juice
2 pickled jalapenos, chopped (or as desired) (Again, I omitted this ingredient.)
1 tsp salt

In bowl, combine all salad ingredients. In another bowl, whisk together all dressing ingredients. Toss salad with dressing. Serve cold or at room temperature.