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Fiesta Avocado Salad Recipe

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This recipe for Fiesta Avocado Salad, by , is from Great Family Great Food Great Fun!!!, 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!

Melinda Hinkson


1 can (15 oz) black beans, drained and rinsed
1 can (11 oz) white shoepeg corn, drained
1 cup halved cherry tomatoes
1 avocado, chopped
1/4 cup finely chopped red onion
1/4 cup finely chopped cilantro
1 tablespoon olive oil
1 tablespoon fresh lemon juice
1 tablespoon fresh lime juice
1 clove garlic, minced or pressed (or 1 teaspoon garlic paste)
1/2 teaspoon salt

Combine black beans, corn, tomatoes, avocado, red onion, and cilantro in a mixing bowl. Stir together to combine.
In separate small bowl, combine olive oil, lime & lemon juice, garlic, and salt. Stir with a fork and pour over the salad. Stir together until combined. Let sit in fridge for 1-2 hours before serving so the flavor can develop.

** You can also serve it right away if needed, but it's really good cold. The avocado will not brown in that 1 hour fridge time because of all the citrus juice in the salad.




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