Cielito Lindo Salad

by Lorilee Cabrera
(Springfield, MA)

1 ripe avocado
2 large ripe tomatoes or 1 pint of sweet grape/cherry tomatoes
1 large ripe mango
1 red, yellow or orange pepper
1 small sweet onion
1 lime
1 can rinsed and rained black beans
1-2 teaspoons chili powder
(1 can drained corn, optional)

Dice/cube avocado, mango and tomatoes and finely chop pepper, onion and cilantro. Place them in a large bowl and add beans and corn (optional). Squeeze lime into bowl and add the chili powder. Mix all ingredients together and refrigerate until ready to eat. Serve over your favorite greens and drizzle with Cilantro Lime Dressing.
This could also be served as a salsa with tortillas or pita chips or tossed with quinoa for a fresh summer side dish.

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