Black Bean, Corn and Cherry Tomato Salad

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


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

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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