Black Bean + Corn Salad

Ok, we've been warning you. But, now, it's pretty much official. Summer is clearly on its way.

Here in Houston, where Norton Fitness is headquartered, summer means temperatures so blisteringly hot that going outside can be a chore. Air-conditiong is king and you can forget about turning the oven or the stove on. But, we still need to eat healthy. What to do?

Protein-packed, easy-to-assemble salad's like this week's, featuring black beans, corn, and avocado can help a body beat the heat, while still getting all of the nutrition + flavor that a body needs. This salad is an excellent make-ahead dish for parties, and is equally wonderful for meal-prep Sundays. Every bite of this dish screams summer, and the mix of fresh & raw with cooked ingredients is just right on your digestion. 

Black Bean + Corn Salad

Makes enough for a party//or meal prep for a week   

Ingredients 

• 1 3/4 cup thawed frozen or fresh sweet corn

• 40 cherry tomatoes, halved

• 1 15 oz. can of black beans, rinsed and drained

• 2 avocados, diced into cubes

• 1 sweet onion, finely diced

• 1/4 cup cilantro- leaves and stems, chopped 

•  To make the dressing:

• 2 Tbsp. olive oil

• 2 limes, juiced

• 1-2 tsp. cumin

• Salt + pepper to taste

Instructions

Prep and cut all veggie ingredients & add them to a large serving bowl. Toss well to mix. In a small bowl or measuring cup, whisk together the dressing ingredients and pour over the veggies. Combine gently to coat evenly and let rest about 10 minutes. Store in the fridge and serve as a salad, or in pita pockets, or with chips.