Avocado, Corn and Tomato Salad
INGREDIENTS
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4 ears of corn
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1 tablespoon extra virgin olive oil
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1 pint grape tomatoes
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2 medium authentic Mexican Avocados
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½ cup very thinly sliced red onion
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½ cup canned black beans, drained and rinsed
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½ cup extra virgin olive oil
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½ cup packed chopped fresh cilantro
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Zest of 1 lime (about 1 teaspoon)
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Two tablespoons freshly squeezed lime juice
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Kosher salt and freshly ground black pepper to taste
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