Black Bean and Corn Salad
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can corn, rinsed and drained
1 (15-ounce) can kidney beans, rinsed and drained
2 large tomatoes, chopped
1 avocado, cubed
cilantro, fresh or dried
sea salt, to taste
pepper, to taste
olive oil, to taste
balsamic vinegar, to taste
1. In a bowl, combine black beans, corn, kidney beans, tomatoes, avocado, cilantro, salt, and pepper.
2. Vinaigrette: In a mixing cup, whisk together olive oil and balsamic vinegar.
3. Drizzle vinaigrette over salad and gently toss to coat.
This dish is great to make for entertaining or potlucks if you double the recipe and serve with organic corn chips. It is a real crowd pleaser!