Bean and Veggie Salad
Ingredients
2 ears corn6 ounces baby spinach, chopped15 1/2 ounces black beans, rinsed and drained
15 1/2 ounces small white beans, rinsed and drained1 pint grape tomatoes, cut in half
1 avocado chopped
1/2 English cucumber, chopped
1 bell pepper, chopped3 tablespoons lime juice
3 tablespoons olive oil
1 tablespoon honey
1/2 teaspoon salt
1/4 teaspoon pepper
Directions
In a small bowl, add lime juice, olive oil,honey, salt and pepper. Wisk for 30 seconds.
Cut corn off corn cobs.
In large bowl, add corn, spinach, black beans, white beans, tomatoes, avocado, cucumber, and bell pepper. Mix well. Pour dressing over salad. Mix well. Refrigerate for at least one hour.