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Black Bean Corn and Avocado Salad

Joanna Cismaru, Jo Cooks
  • 15 minutes
  • Serves 4

INGREDIENTS

19 oz

black beans (1 can, drained and rinsed)

10 oz

corn kernels (1 can, drained)

2 cups

tomatoes (chopped)

1

avocado (chopped)

1

jalapeno (minced)

1/4 cup

cilantro (chopped)

4

green onions (chopped)

zest from one lime

4 tbsp

lime juice

1/4 tsp

salt (or to taste)

1/4 tsp

pepper (or to taste)