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Categories:Viewed: 46 - Published at: a year ago
Ingredients
- 3 tablespoons red wine vinegar
- 3 tablespoons olive oil
- 2 15.5-oz. cans black beans, drained and rinsed
- 3 cups fresh corn kernels (or frozen, thawed)
- 12 cherry tomatoes, halved or quartered
- 1 avocado, peeled, pitted and cut into cubes
- 2 tablespoons lemon juice
- Salt and pepper
Method
- In a large bowl, whisk vinegar with olive oil until blended. Add beans, corn and tomatoes.
- Toss avocado cubes with lemon juice in a small bowl to prevent discoloration. Add to bean mixture.
- Just before serving, gently stir salad and season with salt and pepper. Serve at room temperature, or cover and refrigerate to serve cold.
