bean salad recipe: the more you toot, the better you feel

So I'm not much of a cook. At all. Who needs to learn when you have extremely talented friends and family? But lately I've been trying, and have gotten great success (spinach lasagna), and also dishes that can pass as poo (mushy meatloaf).

Amyway, I came across this delicious bean salad recipe on Bunnie's blog and now I make it anytime I'm craving for something fresh. It's delicious, healthy (high in fibre, low in fat) and best of all, there is no cooking or baking required (amy-proof). All ingredients are customizable depending on how much you like/don't like something.

Here's my version. Hope you guys enjoy! (thanks, Bunnie!)

 Ingredients:

• can of corn 
• can of beans; red, black, etc. (I get the mixed bean one to add variety and to also eliminate any confusion for myself. haha)
• avocado, diced
• tomato, diced
• 1/2 red onion, chopped
• 1 cup chopped cilantro (less or none if you're not a fan. I love cilantro)
• 2 limes (this will be your dressing)
• salt and pepper to taste
• spoonful of sugar
• serves 4-6 I think. I'm not entirely sure because I usually eat it all.

Directions:

1. In a big bowl, combine corn, beans, avocado, tomatoes, onion, and cilantro. (drain out the liquid from the cans beforehand)
2. Add salt and pepper. I like to add a tablespoon of sugar to help bring out the flavours in the salad.
3. Roll limes on a hard surface and cut into halves or quarters. Squeeze lime juice into bowl and mix. 
4. Add more salt/pepper/lime juice according to taste.
5. Sit back with a fat bowl and flip through magazines. ahh... 

Note: This can also double as an appy with tortilla chips, but I like it on its own.

Don't worry Carrie, it's vegan.

xoxo, amy.