Black Bean & Seaweed Salad
recipe adapted from:  Whole

Serves 4
This colorful salad features a quick dressing made from creamy avocado, 
tangy lime juice and zesty cilantro.

1 ripe avocado, mashed 
1/4 cup chopped cilantro 
2 tablespoons lime juice 
2 (15-ounce) cans no-salt-added black beans, rinsed and drained 
4 cups shredded romaine lettuce 
1 cup grape tomatoes, halved 
1 cup corn kernels, fresh or thawed if frozen 
1 small red bell pepper, seeded and chopped 
3 tablespoons KELP FLAKES or 1 Tsp. KELP POWDER
1/2 cup toasted pumpkin seeds

In a large bowl, whisk together avocado, cilantro and lime juice until 
blended. Add beans, lettuce, tomatoes, corn, pepper, pumpkin seeds
Kelp Flakes or Kelp Powder and toss until evenly coated. 
Serve and enjoy!