RECIPE: Summer Black Bean, Corn, and Avocado Salad

This is a really quick, totally plant-based, oil free dinner salad.

Summer Black Bean, Corn, and Avocado Salad

1/4 red onion, minced
1 cup fresh or frozen corn kernels
1/2 red or yellow bell pepper
2 medium tomatoes, diced
2-3 cloves of garlic, minced
1 ripe avocado, diced
1 1/2 cups cooked black beans (or 1 15oz can)
2 - 3 limes
1/2 tsp cumin
2 Tblsp chopped fresh herbs (cilantro, oregano, chive)
   or 1 Tblsp dried
Salt and Pepper to taste

Toss first 6 ingredients into a bowl and mix. Add the juice of 2 or 3 limes (depending on their age/juice) and season with cumin, herbs, and salt and pepper.

If you'd like to serve with oil-free tortilla chips, simply cut corn tortillas in 8 chips, place on a baking sheet lined with parchment or a Silpat, and bake in a 375 degree oven, turning once, until brown and crispy (about 10-15 minutes).

Serve over a green salad, wrapped in a tortilla, or on it's own with salsa on the side.

Enjoy!