Along with No-Cook Suppers, I love to serve cold lunches in the summertime. This recipe for Black Bean Salad is amazing! There is a perfect mix of flavors from a variety of healthy ingredients. It’s a pareve dish that’s great for Vegans and Vegetarians, too.

I originally clipped this recipe out of the Hannaford weekly circular and added it to my ever-growing list of new dishes I want to make. It turned out to be a keeper.

To make Black Bean Salad, you will need:

*  2 cans of Black Beans  (I like Goya Premium.)

*  2 cups of corn  (Can be fresh or frozen)

*  3 Avocados, diced

*  4 tomatoes, diced, seeds removed

*  Juice of 4 limes

*  1/2 cup salad dressing  (Any vinaigrette is good.)

*  1/4 cup cilantro  (This is optional. If you’re a cilantro hater, just skip it.)

*  Salt/Pepper

Squeeze limes into a large bowl and mix with the dressing. Add in the avocados and fully coat, so they don’t discolor. Then add the beans, tomatoes, corn, cilantro, and salt/pepper to taste. Black Bean Salad can be served chilled or at room temperature.

If you need to substitute ingredients, Black Bean Salad is very forgiving. You can also add olives, peppers, onions, etc. I tend to make it slightly different every time, based on what I have on hand.

I love to eat this salad spooned into a pita for a healthy, satisfying lunch, with alfalfa sprouts added. It’s also very good for a picnic since it’s mayo-free.