Black bean salad

I've been on a real avocado kick for quite some time now. The soft green, mild tasting fruit is so pretty and delicious added to so many different dishes -- in salads and salsas, on burgers and sandwiches, in homemade guacamole -- that I find myself buying a couple of the "alligator pears" every time I go food shopping. Avocados are rich in vitamin E, are a good source of potassium, magnesium, folate, and fibre, and contain monounsaturated fats, which are good for your heart. One of my favourite ways to enjoy this healthy food is combined with black beans, corn, sweet red pepper and red onion in this colourful and tasty summer salad.

To make the dressing:

In a small bowl, whisk together:
the juice of one lime, freshly squeezed
1 1/2 tbsp olive oil
1 small clove of garlic, minced
sea salt, to taste

To make the salad:

1 can (540mL) black beans, drained and rinsed (I use no-salt-added black beans)
1 cup frozen corn, thawed
1 small red pepper, diced
1/4 cup finely chopped red onion
1 avocado, peeled, pitted, and diced

Combine black beans, corn, red pepper and red onion in a bowl. Pour prepared dressing over salad and toss gently. Add avocado in last, and stir gently to combine all ingredients.
Let salad stand for 20 minutes to allow all flavours to blend. Serve at room temperature and watch it disappear!

We enjoyed this salad last night with some grilled homemade turkey burgers -- delicious! With this simple recipe, it's easy to add a burst of healthy colour and flavour to any summer barbecue menu in only a few minutes (which is just one more reason to love it!). I hope you and your family do.

*This recipe will be part of a holiday round-up hosted by Kelly over at The Spunky Coconut. Check out her site beginning July 1st for more delicious, perfect-for-summer food ideas!