Summer Corn, Avocado & Black Bean Salad

produceonparade.com

Mary Williams

1 15 oz. can of sweet corn (it’s better than frozen, trust me)

40 cherry tomatoes, halved

1 15 oz. can of black beans, rinsed and drained

2 ripe avocados, diced

1 red onion, finely diced

¼ cup fresh cilantro, chopped (use the stems too!)

2 Tbsp. olive oil

1 lemon (or 2 limes), juiced

1 to 2 tsp. ground cumin, to taste

½ tsp. kosher salt

½ tsp. ground black pepper

Directions at produceonparade.com

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