Black Bean, Corn and Cherry Tomato Salad

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


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

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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