Ingredients 1 cup black beans, rinsed and drained 1 cup frozen corn, thawed cup cherry tomatoes cut in half cup green pepper, diced cup red pepper, diced cup orange pepper, diced 2 tablespoons red onion, minced 1 avocado diced 2 tablespoons chopped cilantro 2 teaspoons fresh lime juice cup olive oil 1 tablespoon honey 2 tablespoons chopped cilantro teaspoon chili powder 1 teaspoon apple cider vinegar 1 garlic clove minced teaspoon dijon mustard salt and pepper as needed to liking Instructions In a large bowl, combine the beans, corn, tomatoes, peppers, red onion, and 2 tablespoons chopped cilantro and mix well Add in diced avocado and mix gently In a small food processor, combine the lime juice, olive oil, honey, 2 tablespoons chopped cilantro, chili powder, vinegar, garlic, mustard and process until combined Drizzle dressing over salad and mix gently Notes If not eating within two hours, add avocado later Nutrition Information: Yield: 4 Serving Size: 1 Amount Per Serving: Calories: 309Total Fat: 19gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 0mgSodium: 100mgCarbohydrates: 32gFiber: 8gSugar: 8gProtein: 7g Nutritional information provided is computer-generated and only an estimate
Your models look will go head-to-head with others, and the audience decides who owns the catwalk this round
This gives the garlic, shallots, and herbs a chance to infuse the oil and vinegar, and the dressing tastes more cohesive and rounded. Pair it with the right cheeses This vinaigrette is especially delicious with crumbly, tangy cheeses like goat cheese, blue cheese, or feta
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