Sometimes the hardest part of cooking a meal is figuring out what to serve with the main course. Summer is approaching and it’s time to spice up our BBQ menus with some bright salads. This bean and corn salad is quick and easy and the more you make the better it tastes. Marinating in Italian dressing for a few days, this bean salad will last for the week to serve with main dishes or on top of salad for lunch. Enjoy and let me know how you like it!
1 can black beans, drained
1 can yellow corn, drained
1/2 cup cherry tomatoes, halved
1/4 cup fat-free Italian dressing
1 avocado, peeled and cubed (optional, I add in if I have leftovers)
Combine beans, corn, tomatoes, and avocado in a bowl. Add Italian dressing, sprinkle with salt, pepper, garlic powder. Stir. Let marinate in the fridge for a few hours to let dressing soak in or can serve immediately. Enjoy!