Name: Black Bean, Corn, Avocado, and Tomato Salad
Prep time: 15 min
Ingredients: 2 (15 onces) cans low sodium black beans rinsed and drained; 2 cups fresh corn kernels (3 medium ears); 2 Haas avocados cut into 1/4-inch dice; 1 medium red bell pepper thinly sliced; 1/2 large Vidalia or other sweet onion, thinly sliced; 1 pint grape tomatoes halved; 3 tablespoons lime juice fresh; 3 tablespoons fresh cilantro chopped; 2 tablespoons fresh basil chopped; 1 tablespoon olive oil; 2 teaspoons fresh orange zest grated; 1/2 teaspoon salt; 1/4 teaspoon black pepper

All recipes

Meyer Canada

Servings:

6 servings

Prep time:

00:15

1 Rating

by Marge Perry and David Bonom Serve this as a meatless main or side dish. Or, make it for your next party—whether at a barbecue or on a buffet table, it holds up beautifully and may be made a day ahead.

Ingredients

2 (15 onces) cans low sodium black beans rinsed and drained
2 cups fresh corn kernels (3 medium ears)
2 Haas avocados cut into 1/4-inch dice
1 medium red bell pepper thinly sliced
1/2 large Vidalia or other sweet onion, thinly sliced
1 pint grape tomatoes halved
3 tablespoons lime juice fresh
3 tablespoons fresh cilantro chopped
2 tablespoons fresh basil chopped
1 tablespoon olive oil
2 teaspoons fresh orange zest grated
1/2 teaspoon salt
1/4 teaspoon black pepper

Instructions

Combine the beans, corn, avocados, bell pepper, onion, and tomatoes in a large bowl. Combine the lime juice, cilantro, basil, oil, zest, salt, and pepper in a small bowl. Pour over bean mixture and gently toss to combine.

Black Bean, Corn, Avocado, and Tomato Salad

Ingredients

Instructions

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