Corn and Black Bean Salad (Vegan)

• 2 ears Corn, Kernels Removed
• 1 whole Bell Pepper, Any Color, Diced
• 1/2 cups Chopped Drained Hearts Of Palm
• 4 whole Green Onions, Sliced
• 1 cup Cherry Tomatoes, Halved
• 1 teaspoon Salt
• 1 teaspoon Chili Powder
• 1/2 teaspoons Cumin
• 2 Tablespoons Olive Oil
• 1 whole Lime, Zest And Juice
• 1/4 cups Fresh Cilantro, Chopped
• 1 can (about 14 Oz. Size) Black Beans, Drained
• 1 whole Avocado, diced

1. Combine corn, pepper, hearts of palm, onions, cherry tomatoes, spices, and olive oil in a large bowl.
2. Mix to combine.
3. This portion of the salad can be made in advance.
4. Right before serving, add lime juice, zest, cilantro, beans, and avocado.
5. Stir very gently to combine everything.
6. Taste, and add more spices or lime juice if youd like.
7. Serve immediately so the avocado doesnt turn brown.
8. Notes: 1.
9. This is great as a condiment, side dish, or main dish salad.
10. 2.
11. Substitute to your hearts desire here!
12. Canned or frozen corn is fine, white onion instead of green, lemon instead of lime, any color bell pepper, jalapeno for spice, other beans be creative!
13. 3.
14. For a non-vegan version, feel free to add some crumbled queso fresco and/or grilled sliced chicken to the mixture.

bell pepper, hearts of palm, green onions, cherry tomatoes, salt, chili powder, cumin, olive oil, lime, fresh cilantro, black beans, avocado

Taken from tastykitchen.com/recipes/special-dietary-needs/corn-and-black-bean-salad-vegan/ (may not work)