fresco black bean salad

As we get ready for warmer weather, I wanted to share one of my favorite recipes, Fresco Black Bean Salad. It's light and fresh, (as the name suggests), and a perfect side for any party or BBQ. Enjoy by itself, or serve with tortilla chips. The leftovers are also great in a burrito or omelette.

Image from snacktheplantet.com

Black Beans- 1 15.5 oz. can, drained & rinsed
Frozen Corn- 12 oz. (1 bag), cooked
Edamame-  12 oz. cooked
Cherry Tomatoes- 8 oz., sliced
Avocado- 1, chopped
Red Onion- 1, diced
Fresh Cilantro- chopped, to taste
Ranch Dressing- 2-3 tbsp.
Lemon Juice- 1 tbsp.
Onion Salt- to taste
Salt & Pepper- to taste

Place black beans, corn, edamame, tomatoes, onion and cilantro in bowl. 

Stir in ranch, lemon juice, onion salt, salt and pepper. The dressing should be very light.

Then gently fold in avocado. Chill 30 minutes and serve!