Black bean, corn and avocado salad with tortilla chips

• Vegan
• Gluten free

• Produce

  • 1 Avocado
  • 1 cup Black beans, canned
  • 8 Cherry tomatoes
  • 1 Lime
  • 1 tsp Lime, zest
  • 1/3 cup Parsley
  • 1/2 Red onion
  • 1 cup Sweet corn, canned

• Baking & Spices

  • 2 Salt

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 1 tsp Cumin

• Bread & Baked Goods

  • 8 Corn tortillas, medium size

Found on natalieshealth.com

Description

Ingredients

• 1 cup canned black beans, rinsed and drained
• 1 cup canned sweet corn, rinsed and drained
• 1/2 red onion, finely diced
• 1/3 cup parsley, chopped
• 8-10 cherry tomatoes, halved
• 1 avocado, diced
• 2 tablespoon extra virgin olive oil
• 1 lime, juiced
• 1 teaspoon cumin
• 1 teaspoon lime zest
• salt to taste
• 8 medium size corn tortillas
• salt
• optional: ground chili peppers

Directions

• In a small bowl add all dressing ingredients and whisk to combine. Taste dressing and make tweaks according to taste preferences. Set aside.
• In a large bowl put black beans, corn, diced onion and avocado, tomatoes and parsley. Stir well.
• Pour dressing over the salad. Cover and let sit in the refrigerator for 1 hour.
• Serve cooled with corn tortilla chips.
• Preheat oven to 356F (180C).
• Slice corn tortillas to even pieces. Place on parchment paper. Sprinkle with salt and hot spices.
• Bake for 10 minutes, until golden and crunchy.