Mandy H.
1 can black beans, drained
1 can white corn, drained (don't use yellow corn, it's not as sweet as white corn)
1 avocado, diced
2 medium tomatoes, diced
1 small red onion, chopped
1/4 cup cilantro, chopped
Marinade:
3 to 4 Tbsp fresh lime juice
2 Tbsp olive oil
1 Tbsp red wine vinegar
1 tsp salt
1/2 tsp pepper
I usually rinse the beans and corn before I add them to the bowl but it's not required. I'd also recommend making the salad a few hours before serving so that the marinade can really get into the ingredients before you serve it. I serve mine with a bag of tortilla chips for dipping but the salad is good on its own as a side dish and as a topping for hamburgers. Enjoy!
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