Spring is officially upon us and it's now the perfect time to transition from some of the warm, hardy soups and dishes that were our winter staples and reintroduce more crisp and hydrating produce on our plates. The recipe of the month is a refreshing Southern Corn and Bean Salad. Incorporating these colorful vegetables into your diet provides a natural energy boost and a rich dose of antioxidants to carry us into the new season.

Makes 8 servings | Serving Size: 1/2 cup

Ingredients

• 1 (15-oz) can black-eyed peas, drained and rinsed
• 1 (15-oz) can black beans, drained and rinsed
• 1 (15-oz) can whole-kernel corn, drained and rinsed
• 1 bell pepper, diced
• 3 tomatoes, diced
• 1 small onion, diced
• 1 avocado, diced (optional)
• 2 Tablespoons cilantro, chopped (optional)

Marinade

• 1 Tablespoon oil
• 2 Tablespoons lime juice
• ½ teaspoon salt
• ½ teaspoon black pepper

Directions

1. Mix beans, corn, bell pepper, tomatoes, and onion in a bowl.
2. In a separate bowl, combine oil, lime juice, salt, and black pepper.
3. Pour marinade over vegetables and mix well.
4. Top with cilantro and avocado if desired.
5. Cover and chill for 4-8 hours in the refrigerator before serving.

Southern Corn and Bean Salad