As the seasons change and the sun stays a little longer in the sky, I begin to yearn for fresh fruits, cool salads and flavored waters. This week, I concocted my very own Southwest Summer Salad using items I had on hand.
1 can black beans, drained
1 can whole kernel corn, drained
6 grape tomatoes, sliced
1 sweet red bell pepper, diced
1 sweet yellow bell pepper, diced
1/2 medium white onion, diced
1 tablespoon cilantro (I prefer the Gourmet Garden's cilantro paste)
salt and pepper, to taste
Prepare all ingredients. Combine in a medium size bowl. Chill & serve with a side of mashed avocado.