Corn and Black Bean Salad.
Equipment
- large mixing bowl
Ingredients
For the dressing
- 4 tbsp avocado oil
- 3 tbsp lime juice
- 2 cloves garlic
- ½ tsp cumin
- ½ tsp chili powder
- salt and pepper to taste
For the salad
- 12 oz frozen or fresh corn
- 2 14.5 oz can black beans, drained and rinsed
- 1 red bell pepper, diced
- ½ pint cherry or grape tomatoes, halved
- 1 jalapeno (seeded) or jarred cherry peppers, finely diced
- ½ small red onion, finely diced
- ½ cup cilantro, chopped
- avocado for topping
Instructions
- In a large bowl, combine all the ingredients for the dressing and whisk together.
- Add the rest of the salad ingredients and toss to combine. Add fresh avocado cubes when serving. Keeps in the fridge for up to 5 days.