Are you doing the Shred10 with us this month? It's an amazing reset for your body that I do with a group several times a year. I wanted to check in with everyone that has joined us this round, and give everyone else a peek into a day-in-the-life of a Shred day. We are on Day 6 now, and I really feel a difference in my workouts without any food-related bloating or inflammation getting in the way. My normal pesky cravings are gone, and in this crazy season of always being on the go with my kids in the summer, the biggest challenge is getting all my nutrition in before 6pm, when guidelines have us stop eating. 

I wanted to share a great go-to Shred-approved dinner, which you can make ahead of time and have ready when you get home. This salad is great anytime, but it really says summer to me. Bonus: The whole family loves it! Feel free to shoot me any questions regarding the Shred; we will be doing another reset in the coming months. Hope you enjoy!

Avocado, Black Bean and Corn Salad with Lime-Cumin Vinaigrette

Recipe from Averie Cooks

INGREDIENTS:

Salad
one 15-ounce can black beans, drained and rinsed
1 medium ripe tomato, diced (Roma or vine-ripened)
1 medium ripe avocado, peeled and diced for garnishing
3/4 cup frozen corn (I rinse it straight from the freezer and add it; I don’t cook it)

Vinaigrette
3 to 4 tablespoons lime juice
2 to 3 tablespoons honey (agave or maple syrup may be substituted and should to keep salad vegan)
2 to 3 tablespoons olive oil
1 teaspoon cumin
1/2 teaspoon salt, or to taste
1/2 teaspoon black pepper, or to taste

DIRECTIONS:

1. Salad – Combine all ingredients in a large bowl; set aside while you make the vinaigrette
2. Vinaigrette – Combine all ingredients in a small jar with a lid and shake vigorously (or in a small bowl and whisk together). Taste dressing and make tweaks as necessary according to taste preferences.
3. Slowly drizzle about half of the vinaigrette over salad and toss gently to combine. You may not use all the vinaigrette depending on preference; extra vinaigrette will keep airtight for many days in the fridge.
4. Salad may be served immediately or up to 1 to 2 days later, noting that avocado will likely oxidize as time passes, even if salad is kept covered and airtight in the fridge so it may not be as visually appealing. However, I find the flavors marry beautifully after about 4 to 8 hours covered in the fridge, and am willing to compromise the slight color change of the avocado for the enhanced flavor.