Talk about easy! This hearty salad with southwestern flair comes together in minutes. It makes a great take-along lunch that can be made the night before.
YIELD: SERVES 4
2 Tbs. lemon juice
1 Tbs. whole-grain mustard
2 Tbs. olive oil
1 cup cooked black beans
1 cup fresh or frozen corn, thawed
1 avocado, diced
½ cup diced sweet red pepper
½ cup coarsely chopped cilantro
¼ cup diced celery
2 green onions, trimmed and thinly sliced (¼ cup)
Whisk together lemon juice and mustard in large bowl. Add oil, and whisk until smooth. Add all remaining ingredients, and gently toss to combine. Season with salt and pepper, and serve.
VEGAN
GLUTEN-FREE
30 MINUTES OR LESS

NUTRITION INFORMATION
Calories: 238
Protein: 7 g
Total Fat: 14.5 g
Saturated Fat: 2 g
Carbohydrates: 24 g
Cholesterol: 0 mg
Sodium: 488 mg
Fiber: 9 g
Sugar: 3 g