Skinny Southwest Black Bean Salad

adapted from recipe by skinnytaste.com

  • 15.5 oz can black beans, rinsed and drained
  • 9 oz cooked corn, fresh or frozen (thawed if frozen)
  • 1 medium tomato, chopped
  • 1/3 cup red onion, chopped
  • juice of 2 limes
  • 1 tbsp olive oil
  • 2 tbsp fresh minced cilantro (or more to taste)
  • salt and fresh pepper
  • 1 medium hass avocado, diced
  • 1 diced jalapeno (optional)
  1. In a large bowl, combine beans, corn, tomato, onion, cilantro, salt and pepper. Squeeze fresh lime juice to taste and stir in olive oil. Marinate in the refrigerator 30 minutes. Add avocado just before serving.

Creamy Avocado Dressing

adapted from recipe by carlasbadcravings.com

  • 1 small avocado, peeled and sliced
  • 1 small jalapeno, seeded, deveined and roughly chopped (optional)
  • 1 clove garlic, peeled
  • 1/4 cup loosely packed cilantro
  • 1/4 cup plain Greek yogurt)
  • 1/4 cup smooth salsa (medium for more of a kick)
  • 1/4 cup milk
  • 2 tablespoons olive oil
  • 1/2 teaspoon sugar*
  • juice from 1 lime
  • 1/4 teaspoon salt
  • 1/4 teaspoon cumin
  • 1/8 teaspoon pepper
  • 1/8 teaspoon smoked paprika (optional)
  • hot sauce to taste (optional)
  1. Add all of the Creamy Avocado Salad Dressing ingredients to a blender and blend until smooth, scraping the sides down as needed. Add hot sauce and additional salt and pepper to taste. Add additional milk to thin to desired consistency if needed. Chilli in the refrigerator, time permitting.
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