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

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.

Ratings & Reviews

jb1234's Review

jb1234
September 24, 2013
Excellent!! My favorite black bean salsa recipe. You can't go wrong with this recipe when you use fresh ingredients!!

ChrisBellaire's Review

mamanichole
August 10, 2012
N/A

mamanichole's Review

ChrisBellaire
July 28, 2010
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.