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

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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