This is a wonderful salad that is full of nutrients and goodness.  It is easy to make and can stand alone as a side salad or you can eat it as a filling for a taco or burrito. You can even use it as a dip.  I like the versatility of it and I love it not only during the warmer weather but all the year round.

Avocado Fiesta Salad with Chile-Lime Vinaigrette

3 avocados, chopped

1 can black beans, rinsed and drained

1 can chickpeas, rinsed and drained

8 oz. corn kernels

2 oz. diced jalapenos

1 small red onion, chopped

4 tbsp. olive oil, divided

3 tbsp. chile powder, divided

2 tbsp. ground cumin, divided

4 fresh limes, juiced

1/2 cup fresh cilantro, chopped

fresh ground pepper and salt to taste

Preheat oven to 400 degrees.  Take rinsed and drained chickpeas and put into a small bowl.  Take 1 tbsp. olive oil, 1 tbsp. ground cumin, and 1 tbsp. chile powder and mix with chickpeas until coated.  Place an even layer on cookie sheet in heated oven.  Cook for 15 minutes and give a stir and then place back in oven for another 10 minutes or so until a little brown a slight crisp.  Take out of oven and set aside. 

In a medium-size bowl, place the black beans, corn, red onions, diced jalapenos, 1 tbsp. ground cumin, cilantro, and cooled-down chickpeas.  Give a stir.  Add salt and pepper to taste.  Gently mix in chopped avocado. In a small bowl put 3 tbsp. olive oil, 2 tbsp. chile powder and the juice from 4 limes.  Whisk and immediately pour over avocado salad and mix gently until coated.  Season to taste. Serves 4-6 depending on how you use it.