Finally, a salsa hearty enough to be a side. Skip the scoop chips and dig a fork into this gluten-free southwestern-style salad. A dash of cayenne gives it just the right kick.
- Rinse beans.
- Combine beans, corn, tomatoes, pepper, avocado, onions and cilantro in a large bowl.
- In a small bowl, use whisk to mix together olive oil, lime juice, cayenne pepper and salt.
- Pour dressing over veggies and stir gently.
- Refrigerate salad for at least one hour to chill and let flavors combine.