Black Bean, Corn and Cherry Tomato Salad

Black Bean, Corn and Cherry Tomato Salad
Photo by Ryan Benyi


  • 3 tablespoons olive oil
  • 12 cherry tomatoes, halved or quartered
  • 2 15.5-oz. cans black beans, drained and rinsed
  • 3 cups fresh corn kernels (or frozen, thawed)
  • Salt and pepper
  • 1 avocado, peeled, pitted and cut into cubes
  • 3 tablespoons red wine vinegar
  • + 1 more ingredients
    • 2 tablespoons lemon juice

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,...

View full recipe at My Recipes


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