What you need:
- 16 oz package frozen white corn, thawed
- 15.5 oz can black beans, rinsed and drained
- 2.25 oz can sliced black olives, drained
- 4 large avocados, peeled, pitted and diced
- 2 Roma tomatoes, chopped
- 4 garlic cloves, minced
- 1 small onion, diced
- 1 red bell pepper, diced
- 1/3 c olive oil
- 1/3 c fresh chopped cilantro
- 1/4 c lime juice
- 3 T cider vinegar
- 1/4 t salt
- 1/8 t black pepper
What you do:
- Combine corn, olives, red bell pepper, onion, black beans and
tomatoes in a large serving bowl. Combine garlic, olive oil, lime
juice, cider vinegar, cilantro and salt & pepper in a separate
bowl; mix well. Toss with corn mixture. Cover and refrigerate for
8 – 10 hours. Mix in avocados then serve.
- Recipe submitted by Sarah J. via Rancho Cucamonga, CA
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