Wednesday, August 19, 2009

Bean & Avocado Salad

1 c. rice-cooked
1 ½ c. fresh or frozen corn
1 can black beans-rinsed
1 can white beans-rinsed (or garbanzo)
1 can pinto beans-rinsed
2 c. halved cherry tomatoes
4 green onion, chopped
1 red bell pepper, chopped
1 lg. avocado, chopped
¼ c. cilantro-chopped

½ c. olive oil
Juice of one lime
1 t. cumin
Salt and pepper
Dash cayenne pepper

Combine all ingredients. Gently toss with dressing.

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