I’ve been loving this salad all summer. So easy…so healthy (no oil whatsoever)…and so tasty! Who says Mexican-style food has to be heavy and fattening? It’s a great dinner side dish…but you can also whip it up for lunch in just a few minutes. Just combine the ingredients below. (fyi, After I cut up the avocado, I mix it up with a little extra lime juice, so that all of it is coated, to prevent it from turning brown.)
1 can black beans (reduced sodium), drained and rinsed
1 can corn, 1 cup frozen corn, or fresh cooked corn cut from 2 cobs
chopped red onion, to taste
1 clove garlic, crushed
juice from 1 lime
3 avocados, peeled and cubed
(optional) fresh chopped cilantro, to taste
(optional) a little queso fresco cheese, crumbled, to taste
1 tsp. each ground cumin, coriander and chili powder (add more to taste)
1 cup grape or cherry tomatoes, quartered
