This black bean and corn salad is full of bold flavors that will leave you feeling satisfied. This vegan salad is high in protein, and healthy fats yet simple to make.
In a large bowl, combine Black Beans, Corn, Tomatoes, Avocado, Red Onion and chopped Cilantro. Gently mix all the ingredients together, and try to bruise the Avocado as little as possible.
In another bowl, combine Lime Juice, Cayenne, Garlic, Cumin, Coriander, Maple Syrup and Salt/Pepper. Whisk well and add to your Black Bean mixture.
Stir gently to distribute dressing and then check for seasoning and adjust accordingly.
Notes
TO STORE: Use airtight containers to store the leftover salad in the refrigerator for up to 3-5 days. TO FREEZE: Avoid freezing the actual salad but the dressing can be frozen for up to two months.