We really like when people do our work for us. Former Tucson resident Margot—who actually worked at the University of Arizona, which feels very meta—suggested this dish for U of A, which she described as “VERY southwest.”
“Anything with corn or black beans,” she wrote, in response to our request for a dish to symbolize the Wildcats. Being that this salad is about 90% corn and black beans, it seems to meet her criteria. Thanks Margot!
Corn and Black Bean Salad
1 can black beans
1 can corn
1-2 tomatoes, chopped
1/2 red onion, chopped
1 avocado, cut into large chunks
juice from one line
1. Drain black beans and corn and empty into a bowl. Add chopped red onions, tomatoes, avocado, and cilantro.
2. Squeeze lime over the salad, and stir ingredients together.
3. Add salt and pepper to taste.