This easy black bean and corn salad is delicious, full of heathy fat and loaded with protein.
Ingredients
1 14 ounce can of black beans rinsed and drained
1 cup thawed frozen or canned corn
1/2 cup diced red onion
1 cup diced red pepper
1/2 cup well chopped cilantro
1 medium avocado diced
3 Tbsp canola oil
3 Tbsp lime juice
1/4 tsp cumin
1/4 tsp chilli powder
salt and pepper to taste
Directions
Rinse the black beans and add to a large bowl. Add the corn and remaining chopped vegetables.
In a measuring cup add the oil, lime juice, cumin, chilli powder and salt and pepper. Whisk well. Add the the vegetables and toss well to mix the vegetables and coat with the dressing.
Place into a serving bowl and refrigerate. This salad tastes best when mixed up at least 4 hours before serving. Will keep well for several days.