Black Bean, Corn, Avocado, and Tomato Salad
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 cans low sodium black beans, rinsed and drained
- 2 cup 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 tbsp lime juice, fresh
- 3 tbsp fresh cilantro, chopped
- 2 tbsp fresh basil, chopped
- 1 tbsp olive oil
- 2 tsp fresh orange zest, grated
- ½ tsp salt
- ¼ tsp black pepper
DIRECTIONS
- 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.