Corn & Black Bean Salad

This South-of-the-Border inspired salad is filling and refreshing. It’s great on its own or paired with a cheesy casserole or burgers. I love the kick of cilantro and the creaminess of the diced avocados.

1 can black beans

2 cups corn (thawed if from frozen)

1⁄2 cup red onion

1 cup grape tomatoes

1⁄2 cup fresh cilantro

1⁄4 cup extra virgin olive oil

2 tablespoons seasoned sweet rice vinegar 

2 avocados

Step 1: Rinse and drain the beans and pour into a large serving bowl and add corn.

Step 2: Dice and add red onion.

Step 3: Slice and add tomatoes

Step 4: Mince and add cilantro.

Step 5:In a separate bowl, combine olive oil, vinegar, and salt and pepper to taste.

Step 6:Pour over the vegetables and stir to combine

Step 7:Lastly, carefully chop avocados into 1-inch pieces and gently stir them in.