Shopping List

•  1 Cup Corn Kernels (fresh off the cob or previously frozen)
• 1 15oz Can Black Beans, rinsed and drained
• 1 15oz Can Garbanzo Beans, rinsed and drained
• 1 Cup Bell Pepper, diced (any color or color combo)
• 1/2 Pint Grape or Cherry Tomatoes, halved
• 1/4 Cup Fresh Cilantro, chopped (plus more for garnish)
• 2 teaspoons Ground Cumin
• 1 teaspoon Kosher Salt
• 1/2 teaspoon Fresh Cracked Pepper
• 2 Avocados, cubed
• 1/4 Cup Chipotle Ranch Dressing (Our favorite is: Marie’s Chipotle Ranch Dressing + Dip found in produce section.)

Instructions

1. In a medium bowl, combine corn, black beans, garbanzo beans, peppers, tomatoes, cilantro, spices, and dressing — everything but the avocado.
2. Gently fold in avocado cubes until evenly distributed.
3. Divide into bowls and garnish with extra cilantro sprigs and a dollop of dressing.
4. Enjoy!

Notes

• Use seasonal, summer produce for this nutrient-packed Mexican-inspired salad.
• Serve immediately, or store in an airtight container in the fridge for the next day.

Quick Tips:

• Use smaller container of pre-chopped bell peppers from the produce department.
• Use frozen corn with no special anything added instead of trying to get kernels off fresh corn. Most likely, it’s flash-frozen and equally as nutritious.

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