1 large ripped avocado, peeled, sliced or cubed (I like to take avocado slices and place them all around the salad, like in the picture)
1 can of Red kidney beans
3/4 cup fresh Cilantro, chopped and a few leaves whole
1 can of corn (preferably organic)
1 cup of fresh mango, finely cubed
1/2 cup of green onion, thinly sliced
1 large tomato, finely cubed
1 medium red bell pepper, finely cubed
1 jalapeno, membrane and seeds removed, very thinly sliced
3-4 Tbsp. of olive oil
Juice from 1 lime
2 tsp. of Dijon mustard
Salt and pepper, to taste
In a serving bowl, add all the ingredients and pour vinaigrette.
Mix well to coat evenly. Serve cold.
Preparing the salad an hour or two in advance will allow the flavors to fuse together over time.