avocado, corn & black bean dip from my friend @jenneatsgoood’s debut cookbook, Don’t Think About Dinner!!

In a small bowl, whisk the salt, chili powder, garlic powder, and smoked paprika. In a large bowl, combine the black beans, corn, cherry tomatoes, avocado, bell pepper, vinegar, and lime juice. Mix well. Add the spice mixture and toss until all the vegetables are evenly coated. Refrigerate for at least 30 minutes before serving. Store in a sealed container for up to 5 days.