Avocado Tomato Salad | Blue Jean Chef - Meredith Laurence

Ingredients

• 2 ripe avocados (diced)
• ¼ small red onion (diced)
• 1 pint cherry tomatoes (halved)
• kernels from 2 ears fresh corn
• 1 15-ounce can black beans, drained and rinsed
• salt and freshly ground black pepper
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon red wine vinegar
• 1 teaspoon sugar
• ¼ teaspoon salt
• ¼ teaspoon chili powder
• juice from ½ to 1 lime
• 2 tablespoons olive oil