SUMMER CORN, AVOCADO & BLACK BEAN SALAD

This salad couldn't be easier to throw together. Halving all the cherry tomatoes isn't the quickest thing ever, but you can do that plate trick with them. You know, where you place a plate on top of a bunch of them and run a knife through? Have you done that? I have not. It seems like a lot of work...nope, I'll just take the 45 minutes it takes to slice them all individually. I'm pretty sure I would slice my hand off if I tried the plate trick. I cannot be trusted. Besides, slicing them all is kind of therapeutic. You know what I mean.

So make this dish and get some free therapy at the same time. It's great all on it's on, as a sort of dip with chips, or even in a pita! Fresh and vibrant with creamy avocado, sweet corn, tart cherry tomatoes, black beans, and cilantro all in a tangy lemon dressing, it's an excellent dish to bring to a gathering! Share with your friends and family and let them see how awesome and wholesome vegan food can be. Enjoy!

SUMMER CORN, AVOCADO & BLACK BEAN SALAD

INGREDIENTS

VEGGIES

• 1 3/4 cup thawed frozen or fresh sweet corn
• 40 cherry tomatoes, halved
• 1 15 oz. can of black beans, rinsed and drained
• 2 avocados, diced
• 1 red onion, finely diced
• 1/4 cup cilantro, chopped (use the stems too!)

DRESSING

• 2 Tbsp. olive oil
• 1 lemon, juiced (or 2 limes)
• 1-2 tsp. cumin
• 1/2 tsp. kosher salt
• 1/2 tsp. ground black pepper

INSTRUCTIONS

Get the full instruction @produceonparade.com

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