| 0.94 | lb | Black beans - low sodium |
| 0.25 | cup | cilantro |
| 1 | lb | frozen corn |
| 0.94 | lb | Garbanzo Beans |
| 1.5 | unit | jalapeno peppers |
| 3 | tbsp | lime juice |
| 2 | tbsp | olive oil |
| 0.5 | tsp | pepper, black |
| 0.25 | unit | Purple Onion |
| 1 | tbsp | red wine vinegar |
| 1 | tsp | salt |
1. Whisk lime juice, olive oil, red wine vinegar, salt, and pepper together.
2. Chop avocados (nevermind, too expensive and usually not ripe enough by cookcrew), onions, cilantro and jalapenos into SMALL pieces.
3. Stir together beans (rinse first!), corn, jalapenos, onions, and cilantro. Then stir in avocado (be careful not to squish it in).
4. Drizzle the dressing on top and lightly mix in.