SUMMER CORN, AVOCADO & BLACK BEAN SALAD

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 Ingredients

  • 1 15 oz. can of sweet corn (it’s better than frozen, trust me)
  • 40 cherry tomatoes, halved
  • 1 15 oz. can of black beans, rinsed and drained
  • 2 ripe avocados, diced
  • 1 red onion, finely diced
  • 1/4 cup fresh cilantro, chopped (use the stems too!)
  • 2 Tbsp. olive oil
  • 1 lemon (or 2 limes), juiced
  • 1-2 tsp. ground cumin, to taste
  • 1/2 tsp. kosher salt
  • 1/2 tsp. ground black pepper
Instructions
  1. Prep all the veggies and cilantro and add them to a large serving bowl. Toss well to combine.
  2. In a small bowl or measuring cup, whisk together the oil through the black pepper and pour over the veggie mixture. Toss gently to coat evenly and allow to rest for at least 10 minutes.
  3. Store in the fridge and serve alone, with chips, or in a pita!

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