After yesterday’s scone post, I’m redeeming myself a bit with something healthier.
This is a super quick, yummy side dish to anything Southwestern– tacos, enchiladas, etc.
Black Bean, Corn and Avocado Salad
One can of Black Beans, drained and rinsed
Half of a 17 oz. bag of frozen corn, slightly thawed. (I used a mix of yellow and white corn–yum!)
Half an Onion, diced (red onion would be great but we only had white.)
2 tsp. Red Wine Vinegar
Juice of one lime
1/2 cup of chopped cilantro
One ripe Avocado, diced
Pinch of Salt and Pepper (to taste)
Pinch of sugar
Mix all ingredients together. Allow to sit for 10 minutes for flavors to meld. If you are making far in advance, add the avocado right before serving. Serve as as salad or with tortilla chips.