Black Bean Salad Bowl

So my husband Jordan is the one who turned me on to Pinterest. And even though I am way more of a "foodie" than him, he likes to send me recipes to try and make that will cater to his likes. You see, he does not like fake meat or tofu and often I have to make seperate batches of my meals to ensure we all get dinner. However, this little gem that was modified from the food network's website worked for the whole family. Of course Franklynn isn't quite ready for solids, but when mommy is nourished so is he. Now that we are vegan sometimes it requires creativity to add large doses of protein into our meal routines. But not with this one. The black beans are high in protein and our favorite bean. Plus this recipe requires minimal cooking and most items you will have on hand in your fridge and pantry carnivore, omnivore, and herbivore alike.

Ingredients:

Salad:
1 cup crushed tortilla chips (separated into 2 bowls)
1 cup shredded bib lettuce (separated and placed on top of tortilla chips)

Mixture:
1 can black beans, drained and rinsed
1 can corn, drained and rinsed
1 small red onion, chopped
1 small orange bell pepper, diced
1 tsp. olive oil (or water)
Salt and pepper to taste
1 cup cherry tomatoes, halved
1 small avocado, peeled and diced

Dressing:
2 tsp minced garlic
Juice squeezed from 1 small lime
1 tsp of lime zest
1 tsp salt
1/4 tsp. chili powder

Instructions.
1. Warm skillet with olive oil and add onions and bell pepper, cook over medium until they soften
2. Add the black beans, corn, and salt & pepper, stir and cook until heated through
3. Transfer to a bowl
4. Add in the cherry tomatoes and the dressing mixture. Mix everything well
5. Split the mixture over the 2 tortilla/salad bowls
6. Top each bowl with the diced avocado
7. Enjoy