Black Bean, Corn and Cherry Tomato Salad
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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ChrisBellaire's Review
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mamanichole's Review
I made it without the avocado today and it was still great. I might try putting the leftovers in a garden salad for tomorrow's lunch.
jb1234's Review