Yesterday I went out to eat with my mom and sister. If you know anything about my family, you know that we LOVE eating. We went to this Italian restaurant and ordered loads of delectable pasta, garlic, pizza, bread, olive oil dip, and veggies. We ate SO much–too much. In fact, even after skipping supper and sleeping all night, I still woke up feeling full this morning. I had to go for a long walk/run just to feel hungry for breakfast.
Needless to say, I really needed to eat something light and healthy today for lunch, in an effort to undo the damage from yesterday. Unfortunately, after the recipe was typed up and the pictures were snapped, I added avocado to my serving, then ate a huge pile of chips with it. I guess my lunch didn’t stay very light and healthy, but it sure was yummy.
By the way, the avocado was a FABULOUS addition to this salad. But, I don’t have any pictures of that, sadly.
Southwestern Black Bean Salad
|Prep time||15 minutes|
|Meal type||Appetizer, Lunch, Salad|
- 1 can black beans
- 1 can white corn
- 1 cup red bell pepper (chopped)
- 1 cup tomato (seeded and diced)
- 1/2 cup red onion (finely chopped)
- 1/2 cup cilantro (shredded)
- 1 teaspoon salt
- 1/4 teaspoon garlic powder
- 2 tablespoons olive oil
- juice of 1 lime
- 1 avocado (chopped (optional))
|Mix all ingredients up in a bowl and serve. It really is THAT easy!|