Black Bean, Corn and Avocado Salad

Black Bean, Corn and Avocado Salad

It takes about 10 minutes to throw together and is its versatility. Eat it simply on its own as a salad, scoop it up with tortilla chips, put it between tortillas and call it veggie tacos, or use it to top grilled chicken or steak

1½ cups (1 15 oz. can, drained) black beans
1 small red onion, diced
2 avocados, pitted and cubed
2 cups fresh corn kernels (from about 3 cobs)
1 pint cherry or grape tomatoes, halved or quartered
Juice of 2 limes
2 tsp. olive oil
¾-1 tsp. kosher salt
½ cup fresh cilantro, chopped

In a large bowl, combine the beans, red onion, avocado, corn, and tomatoes. Add in the lime juice, olive oil, and salt, and stir well to blend. Gently mix in the cilantro. Serve chilled or at room temperature.

Source: Every Day Annie Black Bean, Corn and Avocado Salad

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