Stashcook: Meal Planner & Recipe Keeper

Bean, Corn & Avocado Salad with Cherry Tomatoes Recipe

Name: Bean, Corn & Avocado Salad with Cherry Tomatoes
Prep time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 (15 oz) can black beans; 1 (15 oz) can garbanzo beans (chickpeas); 1 cup frozen sweet corn, thawed; 1 large ripe avocado; 1 cup cherry tomatoes; 1 orange bell pepper; 1/4 cup fresh parsley; 1/2 medium red onion; 2 tablespoons extra virgin olive oil; 1/2 teaspoon ground cumin; 1/4 teaspoon salt; 1/4 teaspoon black pepper; Juice of 1 lime

Stashcook

This is a yummy salad with beans, sweet corn, and avocado. It has cherry tomatoes, lime, and a tasty dressing. It's fresh and perfect for lunch or a side dish. You mix everything in a bowl and it's ready to eat!

Ingredients

1 (15 oz) can black beans

1 (15 oz) can garbanzo beans (chickpeas)

1 cup frozen sweet corn, thawed

1 large ripe avocado

1 cup cherry tomatoes

1 orange bell pepper

1/4 cup fresh parsley

1/2 medium red onion

2 tablespoons extra virgin olive oil

1/2 teaspoon ground cumin

1/4 teaspoon salt

1/4 teaspoon black pepper

Juice of 1 lime

Method

Drain and rinse the black beans and garbanzo beans, then let them drain completely.

Cut the cherry tomatoes in half and add them to a large salad bowl.

Dice the orange bell pepper and red onion into small pieces, then add them to the bowl with the tomatoes.

Chop the parsley finely and add it to the salad bowl.

Cut the avocado in half, remove the pit, and dice the flesh. Add the avocado and thawed corn to the salad bowl.

In a small bowl, whisk together the olive oil, lime juice, cumin, salt, and pepper to create the dressing.

Pour the dressing over the salad ingredients and gently toss everything together until well mixed.

Serve the salad immediately or chill it in the refrigerator before serving.

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