Black Bean, Corn and Avocado Salad

A fresh and versatile black bean, corn and avocado salad that can be used as a dip, fill a burrito, mixed with quinoa…oh, you get the idea.

1 15 oz can of black beans
½ red pepper
2 ears of fresh corn
2 tbs minced red onion
2 tbs minced parsley
1 small tomato
1 avocado
½ lime – juiced
2 tbs olive oil
1 small garlic clove minced or put through a press
5 twists of pepper
1 tsp honey

View the full recipe at Green Valley Kitchen →