[ recipe ] :: black bean, corn, and avocado salad II

I posted this recipe at the end of last summer when the ingredients were fresh from the garden (and produce section of the grocery store). However, I had a craving for this salad yesterday...and in the middle of February, there are no garden fresh tomatoes and ears of corn to be seen. I made some substitutions using canned ingredients and this salad is still delicious! We had it over mixed greens as a salad to go with turkey tacos - delish! We've been eating the leftovers as snacks all weekend...I just finished my second helping of my "snack."

Salad:
1 14 oz can corn, drained
1 14 oz can black beans, drained and rinsed
1 14 oz can tomatoes with green chiles, drained
1 medium onion, diced (red onion or Vidalia onion)
1 avocado, diced
1 bell pepper, diced

Dressing:
1 tbsp olive oil
1/3 cup lime juice, or more to taste
1 heaping tbsp cumin
1/2 tbsp ground black pepper, or to taste 
1/2 tbsp salt, or to taste 

Garnish: (optional)
cilantro, chopped
green onion tops, sliced

Instructions:
Dice the onion, avocado, and bell pepper and throw them in a big bowl. Next, dump in your rinsed black beans, drained tomatoes, and drained corn. In another small bowl, mix lime juice, oil, cumin, salt, and pepper; whisk to mix. Pour dressing over the salad and toss well. (Your avocado and beans may get mashed, but it makes it better!) Garnish with fresh cilantro and green onion.

Let marinate in the fridge for best flavor before serving. In my experience, this keeps well for 2-3 days...if it lasts that long.

Enjoy!

- Maggie White