Corn, Black Beans and Avocado Salad

           
                     Corn, Black Bean and Avocado Salad

Recipe By     : Tosca Reno
Serving Size  : 4  

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2  cups          canned black beans, rinsed and drained
  1/2 cup           corn kernels canned or frozen
  2                    avocados, peeled, pitted and diced
  1/2  cup           purple onion, chopped
  1                    sweet red bell pepper, finely chopped
  1/2  cup           fresh cilantro, chopped
  1 1/2  tsp           sea salt
  1      tsp           fresh ground black pepper
  2                    limes, juiced
  1/2  tsp           ground cumin
  1/2  tsp           tumeric
  1/2  cup           extra virgin olive oil
1. In a medium bowl, combine beans, corn, avocados, onion, pepper and
cilantro. Mix gently to distribute ingredients evenly.

2. In a small bowl, mix together salt, pepper, lime juice, spices and oil.
Pour over beans and vegetables. Toss to distribute. Serve immediately or
cover and chill.


Nutrition
-------------------------------------
 Calories: 570
 Total Fat: 44g
 Sodium: 600mg
 Carbohydrates: 44g
 Fiber: 18g
 Sugar: 10g
 Protein: 9g
Recipe Author: Tosca Reno
Recipe Source: Oxygen Magazine

                   - - - - - - - - - - - - - - - - - -