Can’t let Summer get away without trying this healthy, perfect for summer time meal that can be whipped together in 25 min. It’s full of veggies and proteins; the avocado dressing is heavenly. I ate this as a meal, but you can certainly serve it as a side or with tortilla chips.

Veggies – I added whatever I had handy, but feel free to get creative and add/subtract veggies of your choice. This salad is pretty heavy, but it can be made even heavier by adding white or brown rice or quinoa.

Serving size: 1

Ingredients

• Black beans (I used canned ones), cooked – 1/2 cup
• 1/2 cup cooked corn kernels
• 1/2 medium size red or white onion- finely diced
• 1/2 medium size english cucumber – diced
• 1/2 medium size tomato – diced

For Avocado Cilantro Lime Dressing

• 1 Ripe Avocado – Peel and remove seed
• 1/2 cup fresh cilantro leaves
• 2 tablespoon fresh lime juice
• 1 tablespoon extra virgin olive oil
• 2 Garlic cloves
• 1 jalapeno pepper – adjust per spice tolerance
• 1/4 cup water for smooth blending
• Salt and black pepper per taste (***key step. Must have enough of each**)

Instructions

In a bowl, combine the beans, corn and the veggies.

Put all ingredients listed for the dressing in a blender jar. Blend it to smooth texture.

When ready to serve, pour half the dressing over the salad mix. Add more if desired; if not – refrigerate for later use (good for 3-4 days). Gently toss everything well together. Serve at room temperature or chilled.