Black Bean and Corn Salad

Loaded with fiber and flavor, this easy salad is great served with tortilla chips, stuffed into a burrito or alongside a piece of grilled chicken. It stores well, refrigerated, for up to 3 days. This recipe makes 4-6 servings.

PREP TIME: 5 minutes
COOK TIME: 0 minutes

For the dressing:
Juice from 3 fresh limes
1/4 cup olive oil
1 garlic clove, minced or grated
1/2 teaspoon cumin
1/4 teaspoon salt

For the salad:
1 15-ounce can of black beans, rinsed and drained well
1 1-5 ounce can of corn kernels, drained well
1 red bell pepper, cored, seeded and chopped
1 small red onion, peeled and chopped
1 ripe avocado, peeled, pitted and chopped
Small handful of freshly chopped cilantro pr parsley

Make the dressing: Add all dressing ingredients to a lidded glass jar. Cover and shake vigorously to combine.

Make the salad: Add beans, corn, pepper, onion and cilantro to a mixing bowl; fold gently to combine. Add avocado and dressing; gently fold to combine. Serve immediate or cover and refrigerate for up to three days until ready to serve.