Black Bean, Corn and Avocado Salad

August 18, 2013

116

This might SEEM like a recipe that I should be posting on Taco Tuesday......HOWEVER, it is so delicious that I couldn't wait! You can really make this anytime. Sunday supper, meatless Monday, taco Tuesday. You get the idea. If you cut the tomatoes small enough it would make a great dip with tortilla chips too! Ole!

1 (15 oz.) can black beans, drained and rinsed
1 small red onion, finely diced
2 avocados, pitted and cubed
2 c. corn kernels (fresh or frozen, thawed)
1 pint cherry tomatoes, halved or quartered (smaller if you want this to be a dip)
Juice of 2 limes
2 t. extra virgin olive oil
1 t. salt
1/2 c. fresh cilantro, chopped

Place all ingredients in a large bowl and toss to combine. This will keep for a day or two in the fridge due to the lime juice! Serve chilled or at room temperature.
See the full directions on my site

Nutritions

Calories
321

Sodium
404mg
16% DV

Fat
9g
13% DV

Protein
14g
29% DV

Carbs
46g
15% DV

Fiber
14g
57% DV