Black Bean, Corn, Avocado, and Tomato Salad

By Marge Perry & 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.
  • Yield: 9 cups
  • Course: Salad
Print

INGREDIENTS

  • black pepper
  • chopped fresh basil
  • chopped fresh cilantro
  • fresh corn kernels
  • fresh lime juice
  • grape tomatoes
  • grated fresh orange zest
  • Haas avocados
  • large Vidalia or other sweet onion
  • low sodium black beans
  • medium red bell pepper
  • olive oil
  • Salt

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.