A bean and grain salad with beans, corn, and bell peppers, covered in a southwest inspired dressing.
Cook grain of choice and then let cool (or use any frozen or pre-cooked grain like quinoa, short grain brown rice, or barley).
Put the grain of choice, beans, and vegetables into a bowl and mix. (If using avocado, add it at the end so it doesn't get smashed)
Place all of the dressing ingredients in a small bowl and whisk together and then drizzle over the salad and mix well.
Serve or keep in an airtight container in the fridge for 3-5 days