All You MAY 2009
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.
Go to Full Version of