Black Bean, Corn, and Avocado Salad
1 can black beans, drained and rinsed
3 green onions, thinly sliced
2 avocados, halved, pitted, and cubed
2 c. corn kernels (we used frozen fire roasted corn)
1 pint cherry tomatoes, halved
1/2 c. cilantro, chopped
1/4 c. The Tasteful Olive Chipotle infused olive oil
2 T. The Tasteful Olive Cilantro Garlic white balsamic vinegar
Juice of 1 lime
1 t. fine Himalayan pink salt (available at The Tasteful Olive)
1/2 t. pepper
In a large bowl combine the black beans, green onions, avocados, corn, cherry tomatoes, and cilantro and set aside.
In a small container with a lid (such as a mason jar) combine the olive oil, balsamic vinegar, lime juice, salt, and pepper and shake to combine. Pour over the salad and toss gently to combine. Serve immediately!
