Black Bean, Corn, Avocado, and Tomato Salad

By: Marge Perry & David Bonom

  • Yield:

    9 cups (6-8 Servings)
  • Cuisine: Mexican
  • Course: Salad

Ingredients

  1. 2 (15-ounce) cans low sodium black beans, rinsed and drained
  2. 2 cups fresh corn kernels , (3 medium ears)
  3. 2 Haas avocados, cut into 1/4-inch dice
  4. 1 medium red bell pepper, thinly sliced
  5. 1/2 large Vidalia or other sweet onion, thinly sliced
  6. 1 pints grape tomatoes, halved
  7. 3 tbsp fresh lime juice
  8. 3 tbsp chopped fresh cilantro
  9. 2 tbsp chopped fresh basil
  10. 1 tbsp olive oil
  11. 2 tsp grated fresh orange zest
  12. 1/2 tsp salt
  13. 1/4 tsp black pepper

Directions

  1. 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.