A quick and easy Southwestern-inspired vegetarian and vegan corn and bean salad recipe with black beans, avocados, lime juice and bell peppers. This Southwestern bean and corn salad recipe is also gluten-free.
In a large mixing bowl, combine the beans, corn, bell pepper, avocado, tomatoes, onion and cilantro and gently toss. Whisk together the remaining ingredients, then pour over the beans mixture and gently stir to combine. Chill for at least an hour to allow flavors to mingle.
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