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

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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