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
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
- 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.
