Spicy Southwestern Two-Bean Salad

Serves 6

COST: $2.17

Per 3⁄4 cup

Calories: 316

Fat: 17g

Carbohydrates: 33g

Protein: 11g

Fiber: 13g

Sugar: 5g

Sodium: 573mg

1 15-ounce can black beans, drained and rinsed

1 15-ounce can kidney beans, drained and rinsed

1 red bell pepper, chopped

1 large tomato, diced

2⁄3 cup corn (frozen)

1 red onion, diced

1⁄3 cup olive oil

1⁄4 cup lime juice

1⁄2 teaspoon chili powder

1⁄2 teaspoon garlic powder

1⁄4 teaspoon cayenne pepper

1⁄2 teaspoon salt

1⁄4 cup chopped fresh cilantro

1 avocado, diced

In a large bowl, combine the black beans, kidney beans, bell pepper, tomato, corn, and onion.
In a separate small bowl, whisk together the olive oil, lime juice, chili powder, garlic powder, cayenne, and salt.
Pour over bean mixture, tossing to coat. Stir in fresh cilantro. Chill for at least 1 hour before serving to allow flavors to mingle. Add avocado and gently toss again just before serving.