Black bean and corn salad

This salad will be my main source of leftovers this week. Hopefully it won't become the never-ending-tupperware-of-leftovers that sometimes happens when I'm cooking just for myself. Law of diminishing returns, folks. I made a similar salad last summer based on this recipe, and it is quite delicious! Like many of my dishes, it features a protein (black beans), carb (bulgar wheat), and vegetables with a healthy marinade. For the sake of efficiency, I used ingredients that could be quickly prepped like canned corn and black beans. This is one of my quickest recipes, because there is so little cooking or cleaning involved.

While I cooked up 1 cup of bulgar wheat, I started to marinate the beans (well-rinsed), corn, and tomatoes. I added about one Tbsp agave nectar, 2 Tbsp of olive oil and also lemon juice, a splash of red wine vinegar, and about 1 tsp of smoked paprika and chili powder. I also threw in a minced clove of garlic. Then add salt and Sriracha to your heart's content. I added the cooked bulgar and one chopped avocado at the end. This dish is good both warm and cold!