Tangy Corn, Black Bean, & Avocado Dipping Salad

Recipe by: Krissy Harclerode

I try to keep canned corn and black beans in my pantry at all times so I can always make a version of this. This can be made many ways by swapping or adding different veggies (like tomato and cucumber). Not only is it delicious and packed with protein, fiber, and micronutrients, but it literally takes 5 minutes to make. And yes, I eat this as a full meal!

Ingredients:

For the Salad:

• 1 can black beans

• 1 can fire roasted corn

• 1 shallot

• 1 red bell pepper

• 1 avocado

• 2-4oz cotija cheese

• cilantro to taste

For the Dressing:

• 1/3-1/2 cup plain greek yogurt (or mayo)

• juice of one whole lime

• chili, onion, and garlic powders to taste

• salt and pepper to taste

Instructions:

1. Drain and rinse the canned ingredients.

2. Chop the shallot and pepper into small pieces (I use a vegetable chopper to save time).

3. Mix everything in a big bowl with the cheese.

4. Mix the dressing ingredients in a small bowl, then mix into salad.

5. If serving the full recipe, add the whole avocado and cilantro on top before. If breaking into portions to eat later, add avocado and cilantro when you eat it for maximum freshness.

6. Serve with tortillas, tortillas chips, or eat with a spoon.

Macros for Full Recipe (not including dipping vessel):

1310 calories

65g protein

150g carb (40g fiber)

50g fat

Makes 2-3 servings, as serving sizes are subjective. Also works great as a side, in which case it makes more servings!