Last weekend, I was in South Carolina for the 4th of July and cooking for a few friends that I went with. I wanted to do something beyond the usual burgers and potato salad and this avocado and black bean salad came into mind. This is the kind of salad that’s great for the summer because it’s so refreshing and also loaded with vegetables. It’s great to bring to a picnic and goes really well with some nice salty tortillas chips.
3 avocados, pitted and diced
3 ears of corn, boiled and cut off the cob
1 can black beans, rinsed and drained
1 quart cherry tomatoes, halved or quartered
1 green pepper, seeded and diced
1 bunch scallions, thinly sliced (You can also use red onions for a stronger flavor)
2 limes, juiced
1/4 cup extra virgin olive oil
2 cloves garlic, minced
Salt and pepper to taste
1. Add corn, beans, tomatoes, pepper and scallions to a large bowl.
2. Whisk together the lime juice, olive oil, salt and pepper and pour over vegetables, mixing well.
3. Fold in the avocados before serving.