Thought I might share some of the joy by posting our favorite bean salad recipe from EAT, SHRINK & BE MERRY. It is also special to us because it is the first recipe Al discovered and tried on his own. It is fast easy and healthy.
We tend to like our food on the spicy side so I increase the spices according to our taste. I have used cherry or chopped tomatoes depending on what I have on hand and red onion instead of green onion. Just mix the ingredients in a bowl and enjoy!
1 19 oz can black beans, rinsed and drained
1 12 oz can Summer Crisp whole kernel corn, drained
1 red pepper, chopped
1 mango, diced
1/2 container grape tomatoes
1/2 cup green onion, chopped
1 avocado, cubed
1 lime, squeezed
1 tbsp olive oil
black pepper
1/4 tsp sea salt
1/8 tsp chili powder
1/8 tsp ground cumin
2 tbsp chopped cilantro
