"Part of the secret of success in life is to eat what you like and let the food fight it out inside."--Mark Twain

Corn, Bean, Avocado, and Tomato Salad Recipe

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This recipe for Corn, Bean, Avocado, and Tomato Salad, by , is from Humpskunk & Buttermilk, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rebecca Wright
Added: Sunday, September 17, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 T. olive oil
1 T. fresh lime juice
1/2 c. chopped cilantro
1/2 tsp. salt
1/4 tsp. freshly ground pepper
1/2 tsp. garlic powder (season to taste)
2 1/2 c. corn kernels (from about 5 ears)
1 can black beans, drained and rinsed
2 large hass avocadoes (diced 1/2-inch pieces)
4-5 roma tomatoes, diced
1/2 c. finely diced red onion

Directions:
Directions:
In a large bowl, whisk together the olive oil, lime juice, cilantro, salt, pepper, and garlic powder. Add the corn, beans, avocado, tomatoes, and onion and toss to mix. Add extra garlic powder, salt, avacodo, etc. to taste. Serve at room temperature.

Number Of Servings:
Number Of Servings:
6 to 8
Preparation Time:
Preparation Time:
25 minutes
Personal Notes:
Personal Notes:
Here's a colorful medley that makes a delicious summer dish. You can serve it as a salad or call it a chunky dip and scoop it up with tortilla chips.

 

 

 

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