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Black Bean Salad with Avocado

Yields1 Serving

Veggi Palate Cooking Class Black Bean Salad - Mexican Palate

 2 15-ounce cans black beans, rinsed and drained
 2 ears fresh cooked corn, kernels cut off the cob
 1 cup onion, chopped
 2 Hass avocados, chopped
 ½ red bell peppers, diced
 ½ green bell peppers, diced
 ½ yellow bell peppers, diced
 3 roma tomatoes, chopped
 1 tsp salt or according to taste
 1 hot green pepper any kind
 1-2 fresh lime juice
 ½ cup chopped fresh cilantro
 ¾ olives chopped
 ½ cup chopped cilantro
 1 lettuce chopped
 sour cream
 salsa
 cheddar cheese
1

Combine all ingredients in a large bowl and mix well. Right before serving, add lettuce
and mix gently. Garnish with sour cream, hot salsa and cheese. Serve it with chips.