“Cowboy Caviar” Salad

This salad makes for the perfect side dish to bring to a barbecue, a tasty fiber-filled snack, or base for a meal (just add some leafy greens and an additional protein like salmon or grilled chicken for a complete meal!).

Feel free to put your own spin on my recipe by adding additional bean varieties, other vegetables such as diced cucumber, herbs such as parsley or basil, seasonings such as chili powder and paprika, or whatever else sounds good! Salads are very forgiving, so don’t be afraid to take creative license to suit your taste preferences and dietary needs.

Ingredients:

• 1 ripe avocado, diced

• 1/4 cup red onion, diced

• 1 15-ounce can of low-sodium black beans, drained

• 3/4 of a 15-ounce can of corn (no sugar or salt added), drained (or you can also use ~1.5 cups of fresh corn, boiled and cut off the cob)

• 1 cup of cherry tomatoes, halved

• A few sprigs of cilantro , chopped

• Juice of 1 lime

• 2 Tbsp extra virgin olive oil

• Pinch of salt, pepper, and garlic powder to taste

Directions:

1. In a large bowl, mix together the red onion, black beans, corn, and tomatoes

2. Add the salt, pepper, garlic powder, lime juice, and olive oil, then toss ingredients to evenly distribute

3. Add the diced avocado and cilantro, then gently toss until well-combined. Add extra salt, pepper, and garlic powder to taste

4. Cover the bowl, and refrigerate for 15 minutes before serving. Enjoy!