| 1/2 | bag (16-oz size) Cascadian Farm® frozen organic sweet corn (1 3/4 cups) |
| 2 | cans (14.5 oz each) Muir Glen® organic plain or fire roasted diced tomatoes, drained |
| 1/2 | cup Progresso® black beans (from 15-oz can), drained, rinsed |
| 1/4 | cup chopped red onion |
| 3 | tablespoons chopped fresh cilantro |
| 2 | tablespoons fresh lime juice |
| 1 | tablespoon vegetable oil |
| 1/2 | teaspoon coarse salt (kosher or sea salt) |
| 1/2 | teaspoon ground cumin |
| 1/4 | teaspoon pepper |
| 1 | clove garlic, finely chopped |
| 1 | avocado, pitted, peeled and chopped |
| 1. | Cook corn as directed on bag. Rinse with cold water; drain. |
| 2. | In large bowl, stir together corn and remaining ingredients except avocado. Refrigerate until ready to serve, at least 1 hour. Stir in avocado just before serving. |
| No change. |
|
| Spoon this colorful salad into Bibb lettuce leaves and garnish with fresh cilantro. |
Nutrition Information:
120 ( 50); 5g ( 1g, 0g); 0mg; 240mg; 15g ( 4g, 4g); 3g 4%; 20%; 4%; 8% 1 ; 0 ; 0 ; 1 1