Chunky Southwest Salad

This “salad” is really a super flexible dish. It can be used as a dip for corn chips, eaten over greens or on its own as a salad, and it’s delicious warmed up on a tortilla and topped with cheese and sour cream.

This recipe is very simple to make, and it holds up well over the week. It’s a go-to for prepped grab-n-go lunches during the busy work day. Sometimes I’ll add a few extra slices of avocado to the top.

Chunky Southwest Salad

Serves 4-5

Ingredients

• 1 can black beans
• 1 can sweet corn
• 1/2 green pepper, chopped
• 1/2 yellow pepper, chopped
• 3 small or 2 large tomatoes, chopped
• 1 avocado, chopped
• 1 small or 1/2 large jalapeno, minced
• juice of 1 lime
• 2 tbsp olive oil
• salt to taste

Instructions

1. Add all ingredients in a large mixing bowl and toss well.
2. Serve with additional avocado slices or fresh cilantro.