Black Bean, Corn and Cherry Tomato Salad

Photo: Ryan Benyi; Styling: Stephana Bottom

Recipe Time

Prep: 15 Minutes

Nutritional Information

Calories 197
Fat 9 g
Satfat 1 g
Protein 7 g
Carbohydrate 29 g
Fiber 9 g
Cholesterol 0.0 mg
Sodium 574 mg

Ingredients

3 tablespoons red wine vinegar
3 tablespoons olive oil
2 15.5-oz. cans black beans, drained and rinsed
3 cups fresh corn kernels (or frozen, thawed)
12 cherry tomatoes, halved or quartered
1 avocado, peeled, pitted and cut into cubes
2 tablespoons lemon juice
Salt and pepper

Preparation

1. In a large bowl, whisk vinegar with olive oil until blended. Add beans, corn and tomatoes.

2. Toss avocado cubes with lemon juice in a small bowl to prevent discoloration. Add to bean mixture.

3. Just before serving, gently stir salad and season with salt and pepper. Serve at room temperature, or cover and refrigerate to serve cold.

Note:

May 2009