Black Bean Salad

2   15-oz cans of organic black beans rinsed and drained (or if you cook the beans yourself, use 3-1/2 cups)*
1   cup of organic corn (lightly steamed and drained)
1   red bell pepper (chopped)
1/2 purple onion (chopped)
1/3 cup of chopped fresh cilantro
2  cloves  of minced garlic
2  Roma tomatoes (chopped)
1   lime (squeeze juice over mixture as dressing)

Stir ingredients together and season, if desired, with small amount of sea salt and fresh ground pepper.  Tastes great by itself or over a bed of greens and top with sliced avocado!

*Any bean can be substituted for black beans (pinto, kidney, etc.)

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