BLACK BEAN AND AVOCADO SALAD

Black Bean and Avocado Salad image

Provided by Natalie Clark

Time 10m

Number Of Ingredients 9

1 can black beans, drained and rinsed
1 can black eyed peas, drained and rinsed
1 can whole kernel corn, drained and rinsed
4-5 Roma tomatoes, diced
2 ripe avocados, cubed
1/3 cup Zesty Italian dressing
1/4-1/2 cup chopped cilantro, as desired
juice of 1-2 limes, as desired
tortilla chips, for serving, if desired

Steps:

Drain and rinse black beans, black eyed peas, and corn. Add diced tomatoes, cilantro, avocado, lime, and dressing. Rinse the beans to remove the starchy water from the can. Here you can see the bubbles from the starch. Once the bubbles are gone, you've rinsed thoroughly. Mix gently to combine while avoiding crushing the avocados. Serve immediately, with tortilla chips if desired. Store leftovers in the fridge, covered, for no more than two days. If you think you won't use it all at once, reserve part in advance and do not add avocados until serving that portion