Southwest Salad

After what seems to have been a really long winter, we’re finally approaching warm weather, and BBQ season! This is a really tasty and colorful summertime recipe! Make it socially distant friendly by separating out into little containers complete with your favorite tortilla chips to make a take-and-go appetizer!

Ingredients:

For the salad:

• 2, 15-ounce cans black beans, drained and rinsed
• 2 avocados seeded and cubed
• 2 cups corn, fresh or frozen (thawed)
• 2 cups cherry tomatoes, halved
• 1 medium cucumber, diced
• ½ cup red onion, diced
• ⅓ cup cilantro, rough chopped

For the dressing:

• ⅓ cup fresh lime juice
• 3 tablespoons olive oil
• 2 tablespoons fresh cilantro, finely chopped
• ½ teaspoon granulated garlic
• ½ teaspoon chili powder
• 1 teaspoon salt
• A pinch of fresh ground pepper

Instructions:

1. In a small bowl, whisk the lime juice, olive oil, cilantro, chili powder, granulated garlic, ground pepper, and salt.
2. Place all the veggies (beans, corn, tomatoes, cucumber, and onions) in a large bowl (except the avocado) and add the dressing.
3. Toss gently to combine well. Add avocado.