Avocado, Corn and Tomato Salad
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| Avocado, Corn and Tomato Salad |
Ingredients (always use organic ingredients)
4 ears of organic corn
1 tablespoon extra virgin olive oil
1 pint grape tomatoes
2 medium authentic Mexican Avocados
½ cup very thinly sliced red onion
½ cup canned black beans, drained and rinsed
½ cup extra virgin olive oil
½ cup packed chopped fresh cilantro
Zest of 1 lime (about 1 teaspoon)
Two tablespoons freshly squeezed lime juice
Himalayan salt and freshly ground black pepper to taste
Instructions
cut the grape tomatoes in half and cut the avocado into ½ inch pieces. (You can also slice the onions and drain the black beans at this point.)
To make the dressing, in a small bowl, whisk together the ½ cup olive oil, chopped fresh cilantro, lime zest and lime juice. Add a pinch of Himalayan salt and a few grinds of black pepper.
To the large bowl with the corn, add the halved tomatoes, diced avocado, red onion, and beans. Pour in the dressing and toss gently. Add additional Himalayan salt and pepper to taste as desired.
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