Ingredients:
2 small bell peppers, finely chopped (you'll need about 2 C chopped)
1¼ C pre-cooked corn (frozen)
2 15-oz cans low-sodium black beans, drained and rinsed
¼ C fresh lime juice (about 4-5 limes, make sure to measure)
1 T pure maple syrup
1 t chili powder
½ t ground cumin
â…› t fine sea salt
1 avocado chopped
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Directions:
Preheat the oven to 400 degrees and line a sheet pan with parchment paper. Add the chopped bell pepper to one side of the pan and the corn to the other (spread out).
Roast just for 10 minutes. This is just enough to give them so flavor and soften them, but retain a bit of firmness.
While the veggies are roasting, drain and rinse the beans.
Next, prepare your lime sauce by combining the lime juice, syrup, chili powder, cumin and salt and whisk well. Add to a small pan over the stove over medium-low heat.
Once the veggies are done from the oven, add them to a large serving bowl. Add the beans and pour the lime sauce over and toss to coat everything evenly. This gives a wonderful citrus flavor to the salad with lots of flavor, so hardly any salt is needed.
Chop your avocado and add last right before serving. If serving this as a main meal, it will probably only be enough for 2 people, but as a side dish, it will be good for 4 servings.
