Avocado Tomato Salad | Blue Jean Chef - Meredith Laurence

Name: Avocado Tomato Salad | Blue Jean Chef - Meredith Laurence
Ingredients: 2 ripe avocados (diced); ¼ small red onion (diced); 1 pint cherry tomatoes (halved); kernels from 2 ears fresh corn; 1 15-ounce can black beans, drained and rinsed; salt and freshly ground black pepper; 2 tablespoons chopped fresh cilantro; 1 tablespoon red wine vinegar; 1 teaspoon sugar; ¼ teaspoon salt; ¼ teaspoon chili powder; juice from ½ to 1 lime; 2 tablespoons olive oil

"This avocado tomato salad recipe is tasty and refreshing, and with corn and black beans added it can stand alone as a hearty lunch salad...."

INGREDIENTS

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2 ripe avocados (diced)

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¼ small red onion (diced)

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1 pint cherry tomatoes (halved)

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kernels from 2 ears fresh corn

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1 15-ounce can black beans, drained and rinsed

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salt and freshly ground black pepper

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2 tablespoons chopped fresh cilantro

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1 tablespoon red wine vinegar

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1 teaspoon sugar

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¼ teaspoon salt

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¼ teaspoon chili powder

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juice from ½ to 1 lime

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2 tablespoons olive oil

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