Black Bean-Avocado Salad

Ingredients:

2 T. lemon juice
2 T. olive oil
pinch salt
1 c. black beans (drained, rinsed)
1 c. corn (fresh, frozen, or canned)
1 med. avocado (diced)
2/3 c. sweet red pepper (diced)
1/2 c. cilantro (coarsely chopped; save one piece for garnish)
1/4 c. celery (diced)
1/2 c. edamames (shelled soybeans – cooked)

Directions:

Whisk together lemon juice, olive oil, salt; set aside.
In separate bowl combine remaining ingredients.
Pour lemon-olive oil mixture over top; toss until well combined.
Serve cold.

Yield: Four servings.

Nutritional Information:

Per serving: calories: 240; fat: 14 grams; saturated fat: 2 grams; sodium: 420 milligrams; carbohydrates: 24 grams; dietary fiber: 9 grams; protein: 7 grams.