Recipe: Cinco de Mayo Mexican Salad (using beans, corn, cherry tomatoes and avocado)

CINCO DE MAYO MEXICAN SALAD

"You don't have to wait for the fifth of May to enjoy this festive, fabulous Mexican salad."



FOR THE DRESSING:
2 1/2 tablespoons extra-virgin olive oil
2 1/2 tablespoons fresh lime juice
1 tablespoon country-style whole grain mustard
1 teaspoon ground cumin
1/2 teaspoon salt or to taste
Freshly ground black pepper to taste
FOR THE SALAD:
1 (15 ounce) can black beans, rinsed and drained
1 cup cooked yellow corn, fresh or frozen, at room temperature
1 cup chopped red bell pepper
1 cup cherry tomatoes or grape tomatoes, halved
1 ripe avocado, peeled, pitted and chopped
4 scallions, white and green parts, thinly sliced
1/2 cup chopped fresh cilantro
FOR SERVING (optional):
Shredded iceberg lettuce
Crushed taco shell or tortilla chips

In a large bowl, whisk together the oil, lime juice, mustard, cumin, salt and black pepper. Add the remaining ingredients, except the optional ingredients, and toss gently yet thoroughly to combine.

Serve at room temperature, or cover and refrigerate a minimum of 2 hours or overnight to serve chilled.

If desired, serve over lettuce and garnish with crushed taco shell) or tortilla chips.

Makes 4 main-dish serving, or 6 to 8 side-dish servings
Source: Supermarket Vegan by Donna Klein