Black Bean & Corn Salad (Quick + Easy Recipe)

I have decided to go Vegan for health reasons only. Not only Vegan but as close to Plant Based Whole food as possible. I have always loved cooking but this is definitely a new approach. Let's give this a whirl. In the first 3 months I have lost 30lbs and my blood pressure and Cholesterol went from high to low. So far so good. I have added some fish and shrimp due to my good Cholesterol also being low.

2 cans (14 oz) black beans, drained and rinsed

2 ears of corn, cut off the cobs (about 1 ½ cups), sub with canned or frozen

1 dry pint grape tomatoes (or about 1 ½ cups), quartered

1 large jalapeno, finely diced and most seeds removed

½ small red onion, finely diced

1 avocado (firm, but ripe), finely diced

½ cup chopped cilantro, loosely packed

subheading: Dressing:

2 to 3 tablespoons olive oil

1 large juicy lime (about 2 tablespoons), juice of

1 tablespoon apple cider vinegar, optional

2 cloves garlic, minced

½ teaspoon cumin + chili powder

salt, to taste

Directions at simple-veganista.com

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