Corn, Bean, Pepper, Avocado Salad
- 2 15-ounce cans black, kidney or garbanzo beans, no salt added, rinsed and drained
- 3 ears fresh corn, cooked, kernels cut off the cob
- 1 red bell peppers, diced
- 1 green bell pepper, diced
- 1/4 small onion, any color, diced
- 1/4 cup fresh cilantro, chopped
- 1 lime, zest and juice
- 1/4 teaspoon cayenne pepper
- 2 tablespoons sugar
- 2 cloves garlic, minced
- 1/4 cup olive oil
- 2 Hass avocados, chopped
- No Salt Seasoning and Pepper, to taste
Combine the first 6 ingredients in a large bowl. In a small bowl, mix together lime, cayenne pepper, sugar, garlic, oil, no salt seasoning and pepper. Cover and chill for at least 2-3 hours for best flavor. Just before serving, add avocados and mix gently.
Sponsor: Intermountain Medical Center Heart Institute
