Mango, Avocado and Black Bean Salad

Ingredients

• 1 head romaine, torn into bite-size pieces
• 1 15.5 oz. can no-salt-added black beans, rinsed and drained
• 1 15.25 oz. can no-salt-added or low-sodium whole-kernel corn, rinsed and drained
• 2 medium mangoes, cut into ½ inch cubes
• 1 medium avocado, cut into ½ inch cubes
• 2 medium green onions, cut into ½ inch pieces
• ½ small red or white onion, cut into ½ inch pieces
• 1 small fresh jalapeño, seeds and ribs discarded, finely chopped (optional)
• 2 Tbsp chopped fresh cilantro
• 3 Tbsp fresh lime juice
• 1 Tbsp olive oil
• ½ tsp chili powder
• ¼ tsp pepper
• ¼ tsp salt

Instructions

1. Put the romaine on plates or in bowls. Set aside.
2. In a medium bowl, stir together the beans, corn, mango, avocado, onions, bell peppers, and jalapeño.
3. In a small bowl, whisk together the lime juice, cilantro, olive oil, chili powder, pepper, and salt until well mixed. (You can also put the ingredients in a Mason jar with a secure lid and shake.) Pour over the bean mixture, gently tossing to coat.
4. Spoon over the romaine.