Print

Black Bean, Corn, Tomato & Avocado Salad

Prep Time 10 minutes
Total Time 10 minutes
Servings 4
Author Melissa Jennings

Ingredients

  • 1 1/2 cups sweet corn frozen then cooked (or use fresh)
  • 2 small or 1 large tomato chopped
  • 1 ripe avocado chopped
  • 14 oz. can black beans rinsed and drained (rinse until the white foam is gone)
  • 1/4 cup fresh cilantro
  • 1/4 cup purple onion optional

Vinaigrette:

  • Juice from 2 limes I used fresh
  • 1 clove minced garlic
  • 2 Tablespoons Olive Oil
  • black pepper and sea salt to taste

Instructions

  1. Cook Corn
  2. Rinse Beans
  3. Chop Tomato, Avocado, Onion, Cilantro and Garlic
  4. Combine into a bowl
  5. Add Vinegrette
  6. Stir and Refrigerate