Southwest black bean and avocado salad

Ingredients:

• 1 - 15 ½ ounces can black beans, rinsed and drained
• 9 ounces corn, cooked, fresh or frozen, thawed if frozen
• 1 medium tomato, chopped
• 1 medium avocado, diced
• ¼ cup red onion, chopped
• ¼ cup red peppers, diced
• ¼ cup lime juice
• 1 tablespoon olive oil
• 1 tablespoon cilantro (fresh, minced, or more to taste)
• Salt and pepper, to taste, optional
• 1 jalapeno, diced, optional
• 1 head Romaine, Boston or Bibb lettuce, optional

Directions:

• Combine beans, corn, tomato, onion, red pepper and cilantro in a large bowl.         

               Squeeze and stir in fresh lime juice and olive oil. Add jalapeno and salt and 
               pepper as desired.

• Marinate in the refrigerator for 30 minutes. Add diced avocado just 

         before serving. 

• Serve over a bed of lettuce or in lettuce cups for a great vegetarian meal or over 

         grilled chicken as a salsa.

Nutritional information(per serving):

Total fat: 3.8 g    
Carbohydrate: 13 g    
Fiber: 4.4 g    
Sugar: 1.7 g    
Sodium: 220 mg    
Protein: 3.3 g