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Black Bean-Avocado Salad   

Ingredients: 2 T. lemon juice 2 T. olive oil pinch salt 1 c. black beans (drained, rinsed) 1 c. corn (fresh, frozen, or canned) 1 med. avocado (diced) 2/3 c. sweet red pepper (diced) 1/2 c. cilantro (coarsely chopped; save one piece for garnish) 1/4 c. celery (diced) 1/2 c. edamames (shelled soybeans - cooked)

Directions:

Whisk together lemon juice, olive oil, salt; set aside.
In separate bowl combine remaining ingredients.
Pour lemon-olive oil mixture over top; toss until well combined.
Serve cold.

Yield: Four servings.

Nutritional information:

Per serving: calories: 240; fat: 14 grams; saturated fat: 2 grams; sodium: 420 milligrams; carbohydrates: 24 grams; dietary fiber: 9 grams; protein: 7 grams.

The Micheff sisters

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