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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Corn, Bean, Avocado, and Tomato Salad Recipe

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This recipe for Corn, Bean, Avocado, and Tomato Salad is from Humpskunk & Buttermilk, 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:  
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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