Fresh Food FridayCorn, Avocado and Black Bean Salad

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With the abundance of fresh, local produce available in August here is a recipe given to me by a friend that’s sure to be a favorite, especially using fresh corn and tomatoes from a nearby farmer’s market! This takes just 15 minutes to make — and it’s delicious!

 

Corn, Avocado and Black Bean Salad Dressing

1 T. Red Wine Vinegar
4 T. Fresh Lime Juice
2 T. Olive Oil
1 1/4 tsp. Salt
1/2 tsp. Black Pepper

Salad

2 cans Black Beans (drained and rinsed)
3-4 ears Sweet Corn cut from the cob (boil — or grilled for added flavor)
2 large tomatoes (diced)
1 Red Pepper (diced)
1/2 c. Onion (chopped)
1/2 c. fresh Cilantro (chopped)
2 Avocados (diced)

 

In a large bowl whisk the vinegar, lime juice, olive oil, salt and pepper.

Add the beans, corn, tomatoes cilantro and onion. Chill and serve. Add the avocado just before serving. Can be served as a salad or with tortilla chips.

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