Mexican Chopped Salad with Avocado and Red Pepper

Inspired by a recipe in Vegetarian Times magazine.

Celebrate the Mexican holiday of Cinco de Mayo with
this easy to throw together salad filled with bright flavors and
fabulous nutrition. Avocados provide heart-healthy fats, while sweet
bell peppers and other crunchy veggies add antioxidants. Colorful and
quick to make, this Mexican chopped salad adds fun to the fiesta.

2 tablespoons lemon juice
1 tablespoon country-style whole-grain mustard
2 tablespoons olive oil
1 cup frozen corn, thawed
1 ripe avocado, diced
1 cup diced red bell pepper
1/2 cup fresh cilantro
1/4 cup diced celery
1/4 cup thinly sliced green onions, white and green parts
Optional add-ins: cooked or canned beans, shredded cheese, crushed
taco chips, tomato chunks

In a large bowel, whisk together the lemon juice and mustard. Add the
olive oil, whisking until smooth. Add remaining ingredients, and toss
gently to combine. Add salt and freshly-ground black pepper to taste and
serve immediately.

Serves 4.


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