Southwestern Black Bean Salad with Citrus Dressing

By SpartyGreenMom

Ingredients

• 15 oz. can black beans
• 8 oz. cherry tomatoes, diced
• 1 cup corn (I used frozen, thawed)
• 1 large orange bell pepper, diced
• 1/3 cup red onion, finely diced
• 3/4 cup loosely packed cilantro, stems removed
• 1 avocado
• {For the dressing}
• Juice from 1 large orange
• Juice from 1 1/2 limes
• 1/4 tsp. cumin, or more to taste
• 1/2 tsp. agave (or honey)
• 1/8 tsp. salt
• Optional: cayenne pepper or chipotle for a kick!

Details

Servings 1
Adapted from thegardengrazer.com

Preparation

Step 1

Make the dressing: in a small bowl, whisk together all ingredients until agave/honey is incorporated. It should yield about 1/2 cup dressing. Set aside.
In a separate bowl, combine the beans (rinsed and drained), tomato, corn, red onion, bell pepper, and roughly chopped cilantro.
Add the dressing and toss to combine.
Best if chilled 1 hour (can be longer) before serving.
Stir well before serving, as some of the dressing gathers at the bottom.
Top with diced avocado right before serving.