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Southwestern black bean salad

Be sure to check out Sara Lynn's meal planning site here.


  • 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


  1. In a large bowl, combine all of the ingredients and toss well.
  2. 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
(Per Serving)
261 Calories

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