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Southwestern black bean salad
Ingredients
- 15-oz can black beans, drained and rinsed
- 1 cup corn kernels, fresh or frozen, cooked
- 1 orange bell pepper, diced
- 1 cup halved cherry tomatoes
- 1 avocado, pitted and diced
- 1 tablespoon vegetable oil
- 1 lime, juice
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1 tablespoon chopped fresh cilantro
- Salt and pepper to taste
Directions
- In a large bowl, combine all of the ingredients and toss well.
- Enjoy immediately topped with the cilantro or store in the refrigerator for up to 4 days. If making this dish ahead of time, don't add the avocado until just before enjoying.
Nutritional Guidelines
261 Calories
