Black bean and corn salad with avocado, tomato, cilantro and lime

Black bean and corn salad with avocado, tomato, cilantro and lime

• 2 cans black beans
• 1 can corn
• 1 whole avocado, diced
• 2 – 3 plum tomatoes, diced
• 1/2 bunch cilantro (however much you like)
• ~ 1/4 cup chopped red onion
• Juice from 2 limes
• Splash olive oil
• Tiny pinch salt
• Dash pepper

Directions: Strain black beans and corn and combine into large mixing bowl. Chop avocado, tomatoes and onion and add to bowl – toss. Clean cilantro and roughly chop, add to bowl. Squeeze lime juice into mix, add olive oil, salt and pepper to taste.

Honey Balsamic Bean Salad

• 1 8 oz can EACH cooked chickpeas, pinto beans, black beans
• 1 small head of romaine lettuce, washed, dried, shredded
• 1/3 cup sliced almonds, toasted
• 2 teaspoons extra-virgin olive oil
• 1 1/2 tablespoons runny honey
• 2 tablespoons balsamic vinegar
• 1 1/2 tablespoons fresh lemon juice
• 1/4+ teaspoon fine grain sea salt
• 10 sprigs fresh thyme

Combine the beans, lettuce, and most of the almonds in a large salad bowl. Set aside. Make the dressing by whisking the olive oil, honey, balsamic vinegar, lemon juice, and sea salt in a small container. Taste, and adjust to your tastes. Mix together and add thyme.