Corn, Avocado, & Black Bean Summer Salad

• Vegan
• Gluten free

• Produce

  • 2 Avocados
  • 1 can Black beans
  • 1/4 cup Cilantro
  • 2 cups Corn, fresh or frozen
  • 2 cups Grape tomatoes
  • 1 Red onion

• Condiments

  • 2 tbsp Lemon juice

• Baking & Spices

  • 1 tsp Black pepper
  • 1 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

Found on jennifermeyering.com

Description

Directions

• In a small bowl or measuring cup, add all dressing ingredients and whisk to combine. Set aside.
• In a food processor add onion and cilantro and pulse until finely chopped, about 30 seconds. (You may also hand chop/finely dice these ingredients)
• In large bowl, add corn, avocado, black beans, tomatoes, cilantro, and onion. Toss to combine. Pour dressing over top and toss again to evenly coat.
• Serve immediately or store in fridge for 3-4 days.