Photo By Karen K. Will
Black beans and tomatoes make great companions in this refreshing summer salad.
Ingredients
- 1 cup heirloom cherry or grape tomatoes, halved
- Kernels from 3 ears sweet corn, cooked
- 1 red onion, chopped
- 1 jalapeno or other heirloom hot pepper, seeds and membrane removed (leave some seeds if you like it hot)
- Handful of chopped cilantro
- 18 ounces cooked black beans
- 2 avocados, peeled and diced
- 3 tablespoons extra virgin olive oil
- 1/3 cup fresh squeezed lime juice
- 1 teaspoon salt
Directions
- 1. Combine first 7 ingredients (tomatoes through avocado) in a large bowl and toss together.
- 2. In a small bowl, whisk together the olive oil, lime juice, and salt. Pour over the vegetables and toss to coat. Adjust oil, lime juice or salt if needed. Refrigerate for at least 1 hour before serving.
