Black Bean & Corn Salad

Just when you need a picture, you can't find it! I would make the salad and take more photos of it, but I'm laid up with foot surgery right now, and doctor's orders are "no weight bearing for 6 weeks." I'm already missing getting into the kitchen and creating!

Take my word for it that this is a beautiful salad, with the black beans, yellow corn, colorful peppers, and bright green cilantro. The flavors are vibrant, too. Give it a try and let me know what you think.

Black Bean & Corn Salad

2 cans black beans, rinsed well and drained
1 can whole kernel corn, drained
1/2 green bell pepper, diced same size as corn
1/2 red bell pepper, diced same size as corn
1/2 medium red onion, diced same size as peppers
2 cloves garlic, minced
Salt & pepper to taste
Ground cumin or chili powder to taste
Juice of 1-2 limes, to taste
1 ripe avocado, diced (optional)
Drizzle of olive oil (do not use if using avocado)
Handful fresh cilantro, roughly chopped

Combine vegetables in a bowl. Add salt and pepper, cumin, and lime juice to taste. The lime juice should add brightness but not be overpowering. Toss in the cilantro. Best if made an hour or more ahead and is great the next day. Serve chilled or at room temperature, as a side dish or as a dip with corn chips. Great dish to make for a crowd, quick to throw together, inexpensive, and healthy, too!