Black Bean Avocado Salad

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I’ve been loving this salad all summer.  So easy…so healthy (no oil whatsoever)…and so tasty!  Who says Mexican-style food has to be heavy and fattening?  It’s a great dinner side dish…but you can also whip it up for lunch in just a few minutes.  Just combine the ingredients below.  (fyi, After I cut up the avocado, I mix it up with a little extra lime juice, so that all of it is coated, to prevent it from turning brown.)

1 can black beans (reduced sodium), drained and rinsed

1 can corn, 1 cup frozen corn, or fresh cooked corn cut from 2 cobs

chopped red onion, to taste

1 clove garlic, crushed

juice from 1 lime

3 avocados, peeled and cubed

(optional) fresh chopped cilantro, to taste

(optional) a little queso fresco cheese, crumbled, to taste

1 tsp. each ground cumin, coriander and chili powder (add more to taste)

1 cup grape or cherry tomatoes, quartered



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