Since June is the perfect month for al fresco dining, we thought we’d round up our favorite salad recipes and share them this month! And this Southwestern Blackbean Salad (some people call it ‘cowboy caviar’) is summer perfection. In fact,  this salad wasn’t even on my original Super Salad lineup, but we have been hanging out at my in-laws house and my mother-in-law made this one night and I just had to share. Everyone was a bit disgruntled at me while I made everyone pause eating to take pictures it is just that good. You will love it!

Southwestern Black Bean Salad

Ingredients:
1 can black beans, drained and rinsed
1 can pinto beans, drained and rinsed
1 cup corn (frozen or canned) drained and rinsed
1 cup grape tomatoes, halved
1 large avocado, diced
1/2 small purple onion, diced
1/4 cup chopped fresh cilantro
2 tbsp lime juice
1/2 tsp garlic salt
1 fresh jalepeno, diced (optional)

Directions:
Drain, rinse, dice and chop all ingredients and combine them. We didn’t use the jalepeno because of kids, but I think it would be yummy! You can serve this as a dip with corn chips, over shredded lettuce, or as just like it is.

Funny note- if you want to seriously compliment someone, ask if you can share their recipe. My mother-in-law was so tickled that I wanted to share this and I heard her telling my sister-in-law “I’m gonna be famous, Jordan is putting me on the Instagram.” 🙂