Pinto Bean and Corn Salad

Ingredients

• Black pepper (1/2 teaspoon, freshly ground)
• Salt (1 teaspoon)
• Olive oil (1/4 cup)
• Lime juice (2 tablespoons, freshly squeezed)
• Cilantro (1/4 cup, finely chopped)
• Red onion (1/2 cup, finely diced)
• Avocado (1, ripe, peeled and diced)
• Cherry tomatoes (1 cup, halved)
• Corn kernels (1 cup, fresh or frozen)
• Pinto beans (1 can (15 ounces), drained and rinsed)

Instructions

1. In a large salad bowl, combine the pinto beans, corn kernels, cherry tomatoes, diced avocado, finely diced red onion, and chopped cilantro.
2. Prepare the dressing in a separate small bowl. Whisk together the freshly squeezed lime juice, olive oil, salt, and freshly ground black pepper until well combined.
3. Drizzle the zesty lime-olive oil dressing over the salad mixture.
4. Toss the salad gently to ensure all the ingredients are well coated with the dressing.
5. Refrigerate the salad for at least 30 minutes. This allows the ingredients to marinate and the flavors to meld together.
6. Before serving, give the salad a quick toss. Serve chilled and enjoy this refreshing and nutritious salad!