Avocado Tomato Salad | Blue Jean Chef - Meredith Laurence
This avocado tomato salad recipe is tasty and refreshing, and with corn and black beans added it can stand alone as a hearty lunch salad.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at bluejeanchef.com.
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
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