Silhouette & Fit: Column silhouette, fitted throughout
The collared neckline with a split V-front adds a polished touch, while the relaxed fit and breezy fabric keep things easy and comfortable
The rest of the recipe is equally versatile: You could add sauted mushrooms or chopped kale, or switch up the alliums and use shallots and leeks
Ingredients 1 cup black beans, rinsed and drained 1 cup frozen corn, thawed cup cherry tomatoes cut in half cup green pepper, diced cup red pepper, diced cup orange pepper, diced 2 tablespoons red onion, minced 1 avocado diced 2 tablespoons chopped cilantro 2 teaspoons fresh lime juice cup olive oil 1 tablespoon honey 2 tablespoons chopped cilantro teaspoon chili powder 1 teaspoon apple cider vinegar 1 garlic clove minced teaspoon dijon mustard salt and pepper as needed to liking Instructions In a large bowl, combine the beans, corn, tomatoes, peppers, red onion, and 2 tablespoons chopped cilantro and mix well Add in diced avocado and mix gently In a small food processor, combine the lime juice, olive oil, honey, 2 tablespoons chopped cilantro, chili powder, vinegar, garlic, mustard and process until combined Drizzle dressing over salad and mix gently Notes If not eating within two hours, add avocado later Nutrition Information: Yield: 4 Serving Size: 1 Amount Per Serving: Calories: 309Total Fat: 19gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 0mgSodium: 100mgCarbohydrates: 32gFiber: 8gSugar: 8gProtein: 7g Nutritional information provided is computer-generated and only an estimate
