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!
Black Bean, Corn and Avocado Salad (annies-eats.com)
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.
6 servings (207 calories each serving) according to my calculator on loseit.com
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