Southwestern Black Bean Salad
It's summertime and livin' is WARM! Seriously, it's hovered around 100 degrees most of the week and that makes it hard to eat anything warm or heavy. Let this simple, light Southwestern Black Bean Salad help you fight off hot-day hunger without overfilling you. Its perfect on its own but great with tortilla chips, too. Packed with protein, a 1-cup serving will give you half the amount of your daily protein needed. Pack it for lunch or a picnic, or enjoy while staring straight into the air conditioner. Best sprinkled with freshly chopped cilantro and a dash of hot sauce. Let's eat!
2 cups cooked black beans OR one 15 oz. can black beans, drained
1 cups corn kernels (fresh or frozen)
1/2 cup diced red onion
1/2 cup diced bell peppers (any color)
1 medium sized avocado, pitted and diced
2-4 tablespoons chopped cilantro
1 clove garlic, minced
1 lime, freshly squeezed (about 2 tablespoons of juice)
2 tablespoons olive oil
1 teaspoon cumin
1 teaspoon salt
1/4 teaspoon smoked paprika
1-3 teaspoon hot sauce (optional)
Cut up all veggies and toss together in a large mixing bowl. Mix in cilantro & garlic and drizzle with lime juice, olive oil, cumin, salt, smoked paprika and hot sauce (if you like it spicy)! Toss to coat everything evenly. Serve with a sprinkle of cilantro, a squeeze of lime, and a side of corn chips. Last well up to 3 days in the fridge. Keeps longer if you add the avocado only as needed instead of in the entire batch. Makes about 4 cups. Enjoy!