Description
This is the easiest side dish/appetizer/light lunch, nacho topper ever!
Ingredients
Scale
- 2 cans (15.5 oz each) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can Ro-tel diced tomatoes, drained
- 1 cup fresh cilantro, chopped
- 1 cup red bell pepper, diced
- 1 medium jalapeno, seeded and diced
- 1/2 cup red onion, diced
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/4 cup light olive oil or avocado oil
- Juice of 1 lime (about 1 tablespoon)
- 2 large avocados, diced
Instructions
- Add all ingredients to a large bowl and stir to combine.
- Enjoy immediately or cover and refrigerate to allow flavors to combine.
Notes
Store airtight in the refrigerator for up to 3 days
