INGREDIENTS
2 cups
cooked black beans
kernels from 2 ears of cooked corn (about 2 cups)
3
medium vine-ripened or heirloom tomatoes, diced
1
yellow bell pepper, diced
1
cucumber, peeled, seeded and diced
1
ripe avocado, diced
1
small onion, diced
1
large handful fresh basil, chiffonaded
1/4 cup
fresh lime juice
3 tbsp
olive oil
2 cloves
garlic, minced
1 tsp
salt
1/2 tsp
garlic powder
1/4 tsp
black pepper
1/2 tbsp
dijon mustard, or a splash of balsamic vinaigrette, or ½ teaspoon cumin, optional