Mexican fiesta avocado salad cilantro

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Ingredients

• 1 can (15 oz) black beans, drained and rinsed
• 1 can (11 oz) white shoepeg corn, drained
• 1 cup halved cherry tomatoes
• 1 avocado, chopped
• 1/4 cup finely chopped red onion
• 1/4 cup finely chopped cilantro
• 1 tablespoon olive oil
• 1 tablespoon fresh lemon juice
• 1 tablespoon fresh lime juice
• 1 clove garlic, minced or pressed (or 1 teaspoon garlic paste)
• 1/2 teaspoon salt

Instructions

1. Combine black beans, corn, tomatoes, avocado, red onion, and cilantro in a mixing bowl. Stir together to combine.
2. In separate small bowl, combine olive oil, lime & lemon juice, garlic, and salt. Stir with a fork and pour over the salad. Stir together until combined. Let sit in fridge for 1-2 hours before serving so the flavor can develop.

** You can also serve it right away if needed, but it's really good cold. The avocado will not brown in that 1 hour fridge time because of all the citrus juice in the salad.

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