Try this delicious rainbow black bean and corn salad – vegan and gluten free
1 cup of black beans, drained
1 cup of Corn
1/2 cup of Cooked quinoa
1 small red onion, chopped
1 red rell pepper, chopped
1 cup of fresh mango, chopped
1 whole avocado, stone removed, peeled and chopped
For the sweet lime dressing
1/4 cup of Olive oil
The juice of one lime, squeezed
1 tsp of Oregano
1 tbsp of Coconut nectar
1 tsp of Black pepper
1/4 tsp of cumin
1/2 tsp of himalayan pink salt
Mix together the ingredients for the dressing and place in a jar with a lid and set aside.
Combine all of the fruit and vegetables for the salad in a bowl.
Add the chopped avocado only if you plan on eating straight away.
Shake before drizzling the salad with the sweet lime dressing