Here is what I brought for Easter dinner!

I just started my lifestyle change two weeks ago & wanted to bring something delicious AND good for your body for my whole family to have at Easter dinner. This was amazing and everyone loved it!! I didn't use the cayenne pepper so my kids would still eat it. I have some leftover and cooked up some whole wheat pasta & mixed it with a serving for a quick, delicious lunch!



Black Bean Salad with Corn, Red Peppers, Avocado & Lime-Cilantro Vinaigrette


Servings: I got 14 half cup servings for this


Ingredients
2 15-ounce cans black beans, rinsed and drained
3 ears fresh cooked corn, kernels cut off the cob
2 red bell peppers, diced
2 cloves garlic, minced
2 tablespoons minced shallots, from one medium shallot
2 teaspoons salt
1/4 teaspoon cayenne pepper
2 tablespoons sugar
9 tablespoons extra virgin olive oil, best quality such as Colavita
1 teaspoon lime zest (be sure to zest limes before juicing them)
6 tablespoons fresh lime juice
1/2 cup chopped fresh cilantro, plus more for garnish
2 Hass avocados, chopped


Instructions

1.Combine all ingredients except for avocados in a large bowl and mix well. Cover and chill for a few hours or overnight. Right before serving, add avocados and mix gently, being careful not to mash avocados. Garnish with a more chopped cilantro if desired. Serve at room temperature.

1 Serving:
Calories: 215
Sugar: 3
Fat: 13
Protein: 6
Fiber: 7
Sodium: 46