Summer Corn, Avocado And Black Bean Salad - cooking recipe

Ingredients

Veggies
1 3/4 cups sweet corn
40 cherry tomatoes, halved
1 (15 ounce) can black beans, rinsed and drained
2 avocados, diced
1 red onion, finely diced
1/4 cup cilantro, chopped (use the stems too!)
Dressing
2 tablespoons olive oil
1 lemon, juiced (or 2 limes)
1 -2 teaspoon cumin
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper

Preparation

Prep all the veggie ingredients and add them to a large serving bowl. Toss well to combine.
In a small bowl or measuring cup, whisk together the dressing ingredients and pour over the veggies. Toss gently to coat evenly and let rest about 10 minutes.
Store in the fridge and serve alone, with chips, or in a pita!