Black Bean Gazpacho Salad - Recipe Presented By My Friend Koren'

Black Bean Gazpacho Salad

It requires no skill to make. It’s great for a crowd and stores well in the refrigerator for up to 3 days. And, it’s delicious. And it’s healthy.

3 cups cooked black beans, just done (not mushy)
2 cups peeled and sliced red onions (soak in ice water for 30 minutes if strong)
1 tablespoon minced garlic
2 cups sliced cucumbers (peeled, halved and seeded )
2 cups seeded and diced tomatoes
1 cup diced red bell pepper
1 cup diced yellow pepper
1 cup corn kernels
½ cup roughly chopped fresh cilantro leaves
1/3 cup fresh lime juice
2 tablespoons chopped fresh oregano (or 2 teaspoons dried)
Kosher salt and freshly ground pepper
Garnish, if you like, with lime wedges and avocado slices!
In a big bowl or directly in a storage container, combine beans, onions, garlic, cucumbers, tomatoes, bell peppers, corn, cilantro, lime juice, olive oil, and oregano. Chill at least 2 hours to allow the flavors to blend. At serving time, taste the salad and then season with salt and pepper, extra Tabasco or lime juice – whatever you think it needs. Serve on well chilled plates and garnish with lime and avocado.