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Black Bean, Avocado and Corn Salad

5 from 1 vote
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Servings: 4
Course: Salad, Side Dish
Cuisine: Mexican Inspired
Calories: 367
Ingredients Equipment Method

Ingredients
  

  • 15 oz. can black beans low sodium
  • 2 ears of corn cooked and sliced off the cob OR 15 oz, can of corn, rinsed well
  • 1 avocado diced
  • 2 large tomatoes diced or a 15 oz can of petite diced tomatoes
  • 2 English cucumbers peeled and diced
  • 1 t. TLC Original House Seasoning combo of sea salt, garlic, and pepper
  • 1 t. cumin
  • ½ t. ginger
  • ½ lemon juiced
  • 2 T. olive oil
  • ½ T. balsamic vinegar

Equipment

  • Original House Seasoning

Method
 

  1. Cook corn and remove from the cob.
  2. Drain well and rinse well if using canned tomatoes, beans and corn.
  3. Combine all the other ingredients in a bowl and mix well.
  4. Refrigerate at least 30 minutes.
  5. TIP: Add the avocado just before serving