Southwestern Black Bean and Corn Salad

Southwestern Black Bean and Corn Salad

Prep Time: 20 minutes
Chilling Time: At least 30 minutes
Serves: 8 as a side dish

Ingredients:

• 3 cups cooked black beans (or 2 15-ounce cans, rinsed and drained)
• 1 ½ cups corn kernels (or 1 can, drained)
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 Roma tomatoes, diced (or ½ pint cherry tomatoes, halved)
• 1 medium red onion, minced (or ½ bunch scallions, finely chopped)
• ½ bunch fresh cilantro, finely chopped
• 1 jalapeno pepper, seeded and finely chopped (optional)
• 1 ripe avocado, diced (optional)
• Juice of 2 limes
• 1/3 cup olive oil
• Salt & pepper to taste

Directions:

1. Add all ingredients to a large bowl and toss gently. Taste and season as needed – add a little more lime juice, salt, pepper, chop up a little more cilantro, etc. Cover and refrigerate for at least 30 minutes.
2. Enjoy the salad on its own, serve with tortilla chips, or, for a delicious health boost, use halved mini bell peppers as scoops instead.