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Summer Corn, Avocado, and Black Bean Salad Recipe

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This recipe for Summer Corn, Avocado, and Black Bean Salad is from The Wilkins Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Veggies:
1 3/4 c. thawed frozen or fresh sweet corn
40 cherry tomatoes, halved
1 15-oz. can of black beans, rinsed and drained
2 avocados, diced
1 red onion, finely diced
1/4 c. cilantro, chopped

Dressing:
2 tbsp. olive oil
1 lemon, juiced (or 2 limes)
1-2 tsp. cumin
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
Directions:
Directions:
1. Prep all veggie ingredients and add them to a large serving bowl. Toss well to combine.
2. In a small bowl, whisk together the dressing ingredients and pour over the veggies. Toss gently to coat evenly and let rest about 10 minutes.
3. Store in fridge and serve alone, with chips, or in a pita!

 

 

 

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