Prep Time
15 Mins
Yield
Serves 8
Photo: Ryan Benyi; Styling: Stephana Bottom

How to Make It

Step 1

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

Step 2

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

Step 3

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

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