Name: Black Bean, Corn and Avocado Salad
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 1 15 oz can of black beans; 1/2 red pepper; 2 ears of fresh corn; 2 tbs minced red onion; 2 tbs minced parsley; 1 small tomato; 1 avocado; 1/2 lime – juiced; 2 tbs olive oil; 1 small garlic clove minced or put through a press; 5 twists of pepper; 1 tsp honey

Black Bean, Corn and Avocado Salad

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A fresh and versatile black bean, corn and avocado salad that can be used as a dip, fill a burrito, mixed with quinoa…oh, you get the idea.

Prep Time: 15 mins
Total Time: 15 minutes
Yield: 4 1x

Ingredients

Scale

1 15 oz can of black beans
1/2 red pepper
2 ears of fresh corn
2 tbs minced red onion
2 tbs minced parsley
1 small tomato
1 avocado
1/2 lime – juiced
2 tbs olive oil
1 small garlic clove minced or put through a press
5 twists of pepper
1 tsp honey

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Instructions

Rinse canned black beans and add to a bowl.
Dice red pepper into medium size dice – about the same size as a black bean – add to the bowl.
Shuck corn – strip corn kernels off the cob with a knife – add to the bowl.
Mince 2 tbs of red onion and add to the bowl.
Mince 2 tbs of parsley and add to the bowl.
Whisk lime, olive oil, garlic, pepper and honey together and toss over bean and corn mixture.
Refrigerator for at least 30 minutes – preferably overnight.
When ready to serve, dice tomato and add to bowl.
Dice avocado and add to the bowl and gently toss to combine.

Find it online: https://greenvalleykitchen.com/black-bean-corn-avocado-salad/