Avocado, Black Bean & Corn Salad W/ Cilantro-Lime Dressing

• Vegan
• Gluten free

• Produce

  • 2 Avocados
  • 2 cans Black beans
  • 2 cup Cherry tomatoes
  • 1/3 cup Cilantro
  • 2 tbsp Cilantro, fresh
  • 2 cups Corn, fresh or frozen
  • 1/4 tsp Garlic powder
  • 1/2 cup Red onion

• Condiments

  • 1/3 cup Lime juice, fresh
  • 1 tsp Maple syrup or agave

• Baking & Spices

  • 1/8 tsp Cayenne
  • 1 Pepper, fresh ground
  • 1/4 tsp Salt
  • 1/2 tsp Sea salt

• Oils & Vinegars

  • 3 tbsp Olive oil

Found on veganhuggs.com

Description

Ingredients

• 2 cans black beans, drained and rinsed
• 2-3 avocados, seeded and chopped (*see note)
• 2 cups corn fresh or frozen (thawed)
• 2 cup cherry tomatoes, halved
• 1/2 cup red onion, diced
• 1/3 cup chopped cilantro
• 1/2 teaspoon sea salt, more to taste
• Fresh ground pepper, to taste
• 1/3 cup fresh lime juice
• 1 teaspoon maple syrup or agave
• 2 tablespoons fresh cilantro, chopped
• 1/4 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/8 teaspoon cayenne powder (optional)
• 3 tablespoons olive oil

Directions

• Place all the veggies in a large bowl (except the avocado) and toss to combine. Add salt & pepper.
• In a small bowl, whisk the lime juice, olive oil, cilantro, cayenne powder, garlic powder and salt. (*this mixture can also be blended, just toss in the cilantro, garlic powder, salt and optional cayenne pepper. While blending, slowly pour in olive oil.)
• Pour dressing over veggies and toss to combine. Now add avocado and toss gently so they dont mash together. Taste for salt and pepper, add as needed.
• Serve immediately or refrigerate for 2-3 days. Serve with fresh pita bread, tortilla chips or a side of rice. Enjoy!

Nutrition