This salad comes together quickly and pairs well with any Mexican or Southwest-inspired meal.

To make this #dinnerdoneby9am, I assemble the salad in the morning without adding the avocado, refrigerate all day, then pull out of the fridge and add the avocado when ready to serve.

-juice of 1 lime
-3 Tbsp olive oil
-1 tsp salt
-1/2 tsp pepper
-1 red onion, diced
-1 handful of grape tomatoes, sliced in half
-1/2 any color bell pepper, diced
-1 avocado, diced
-1 small can corn, drained
-1 small can black beans, rinsed and drained
-1/2 bunch cilantro, chopped

In a medium bowl, whisk together the olive oil, lime juice, salt and pepper. Stir in remaining ingredients and serve right away.