Black Bean And Corn Salad With Avocado And Tomato

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• 1 (14 1/2 ounce) can black beans, drained
• 1 (14 1/2 ounce) can beans, such as navy beans, drained (i didn't have any, so i used black eyed peas)
• 1 (10 ounce) can corn, drained (or similar amount cooked frozen corn)
• 3/4 cup bottled roasted red pepper, chopped (or 1 c fresh red bell pepper)
• 4 -5 tablespoons cilantro, chopped, plus additional for garnish
• 1/2 cup red onion, chopped
• 4 tablespoons lime juice, plus one additional lime cut into 6-8 wedges for serving
• 5 tablespoons olive oil (i used much less)
• salt & freshly ground black pepper, to taste
• 2 avocados, cut into 12 thin wedges
• 2 -3 tomatoes, cut into slices

Recipe

• 1 mix all, through salt and pepper.
• 2 divide salad in serving bowls, mounding it in the middle.
• 3 fan avocado slices along one side of bowl.
• 4 fan tomato slices along other side of bowl.
• 5 add a wedge of lime on each bowl or plate.
• 6 if desired, garnish with cilantro.
• 7 note-you can prepare a few hours ahead to give flavors time to blend. we ate it 2 days later, and it was still good.