I made up this recipe in the late 1970's to go with some chicken enchiladas for dinner one night. (The black beans are a better substitute for the pintos I used at the time). John didn't eat anything except this salad. He loves it to this day.
(Starting in the 90's, I kept seeing variations on this salad everywhere. I am sure someone stole the recipe from me...)
1 can corn -- drained
1 can black beans -- rinsed and drained
1 can black olives -- sliced
1 bunch green onions -- sliced
1 large tomato -- chopped
1 large avocado -- chopped
1 can chopped green chilis
2 tablespoons lemon juice
2 tablespoons olive oil
1 clove garlic -- minced
1/4 teaspoon marjoram
salt & pepper -- to taste
Mix together first 6 ingredients. Mix together remaining ingredients and toss with corn and beans. Chill.
