Southwestern Black Bean Salad

This salad is great for numerous reasons: the ingredients are incredibly cheap, it's healthy, easy to make and includes avocado (a sure way to make any dish at least twice as delicious). We usually eat it with pita chips and tend to have enough leftovers for breakfast the next day; the longer you leave it marinating the more flavorful it becomes so it's improved by a night in the refrigerator. It also tastes good with chopped orange bell pepper and I'd like to try it with quinoa sometime. We brought this to a potluck before and it was a big hit!

Southwestern Black Bean Salad (originally found here)

• 1 15.5 oz can black beans, rinsed and drained
• 9 oz frozen (or canned) corn, thawed
• 1 tomato, chopped
• 1 avocado, chopped
• 1/4 cup red or white onion, diced
• 1 scallion, chopped
• 1 lime, juice of
• 3 tbsp extra virgin olive oil
• 1 tbsp cilantro, chopped
• salt and fresh ground pepper
• Mexican chili powder, a few pinches

Combine beans, corn, tomato, onion, scallion, cilantro, chili powder, salt and pepper. Mix with lime juice and olive oil. Marinate in the refrigerator 30 minutes. Add avocado before serving.