Kidney Bean Avocado Salad
1 (15 ounce) can kidney beans, drained
1/8-1/4 cup red onion, chopped finely
1/2 bell pepper (I used red)
1 avocado, cubed
1/2-1 lime, juiced
salt, to taste
1/3 teaspoon smoked chipotle chili powder (regular will work in a pinch)
2 tablespoons fresh cilantro, chopped, optional
Combine all the ingredients.
Excellent served on top of a baked sweet potato! (Poke some holes in that baby and pop it in the microwave for 7 minutes. By the time it's done cooking, the salad should be almost ready!)
Source of recipe: We're going out of town and I had to use up what was left in the fridge!