Corn, Tomato, and Black Bean Salad

A tasty southwest salad.

2 c. corn kernels (cooked)

1 (15oz.) can black beans (rinsed and drained)

2 c. cherry tomatoes, halved or quartered

1 avocado, cut into small cubes

1/2 green pepper, chopped

1 jalapeno, seeded and minced (optional)

1 clove garlic, minced

Pinch of cumin (optional)

1 Tbsp. lime juice

2 Tbsp. - 4 Tbsp. chopped cilantro or parsley (optional/to your taste)

Combine all and allow to sit about 10-15 minutes before serving, to allow flavors to meld. Taste and add 1 –2 tsp. more lime juice if you wish, and salt to your taste. Really good the next day too!

Recipe created or adapted by Liz Talley, Urban Graze

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