Black Bean and Corn Salad With Avocado and Tomato

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READY IN: 20mins
SERVES: 6-8
YIELD: 6-8 bowls
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (14 1/2 ounce) can black beans, drained
  • 1
    (14 1/2 ounce) can white beans, such as navy beans, drained (I didn't have any, so I used black eyed peas)
  • 1
    (10 ounce) can corn, drained (or similar amount cooked frozen corn)
  • 34
    cup bottled roasted red pepper, chopped (or 1 c fresh red bell pepper)
  • 4 -5
    tablespoons cilantro, chopped, plus additional for garnish
  • 12
    cup red onion, chopped
  • 4
    tablespoons lime juice, plus one additional lime cut into 6-8 wedges for serving
  • 5
    tablespoons olive oil (I used much less)
  • salt & freshly ground black pepper, to taste
  • 2
    avocados, cut into 12 thin wedges
  • 2 -3
    tomatoes, cut into slices
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DIRECTIONS

  • Mix all, through salt and pepper.
  • Divide salad in serving bowls, mounding it in the middle.
  • Fan avocado slices along one side of bowl.
  • Fan tomato slices along other side of bowl.
  • Add a wedge of lime on each bowl or plate.
  • If desired, garnish with cilantro.
  • Note-you can prepare a few hours ahead to give flavors time to blend. We ate it 2 days later, and it was still good.
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