Black Bean and Avocado Salad (with corn, red peppers, cucumber and lime-cilantro vinaigrette)

Recipe Adapted From: preventionrd.com

We love this Black Bean and Avocado Salad. It can be eaten like a salsa or as a salad. Either way it is always a hit!

Ingredients:
1 - 2 (15 oz) can black beans, drained and rinsed
1 cup corn, frozen or canned
1 red bell pepper, diced
1/2 cucumber, diced
1/4 cup red onion, diced (or green onions)
2 cloves garlic, minced
1/2 tsp salt
1/4 tsp cayenne pepper
1 Tbsp sugar
3 Tbsp extra virgin olive oil
Juice of 1 lime
1/2 cup fresh cilantro, chopped
2 avocados, chopped



Instructions:

1. Combine all ingredients except for avocados in a large bowl and mix well. (You can leave out the olive oil and sugar to make it healthier. Lime and cilantro are also optional, but I recommend them. I often add more diced red, yellow, or orange bell pepper.)

2. Cover and chill for a few hours or overnight.
3. Right before serving, add avocados and mix gently before serving.

Serving suggestions:
• Make it a wrap by putting it into a lettuce leaf.
• Serve it with chicken that has been seasoned with taco seasoning or blackened seasoning.
• Serve with tortilla chips, we like the Food Should Taste Good brand.