Summer Corn, Avocado & Black Bean Salad


1 3/4 cup thawed frozen or fresh sweet corn
40 cherry tomatoes, halved
1 15 oz. can of black beans, rinsed and drained
2 avocados, diced
1 red onion, finely diced
1/4 cup cilantro, chopped (use the stems too!)

2 Tbsp. olive oil
1 lemon, juiced (or 2 limes)
1-2 tsp. cumin
1/2 tsp. kosher salt
1/2 tsp. ground black pepper

  1. Prep all the veggie ingredients and add them to a large serving bowl. Toss well to combine. 
  2. In a small bowl or measuring cup, whisk together the dressing ingredients and pour over the veggies. Toss gently to coat evenly and let rest about 10 minutes. 
  3. Store in the fridge and serve alone, with chips, or in a pita!

Original Recipes: Summer Corn, Avocado & Black Bean Salad @

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