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