Sweet Corn & Black Bean Salad

This salad is one of my go-tos in the summertime. It's light, fresh, flavorful and healthy. It's also the perfect side dish for a cookout because it goes with anything (and is olive oil based so it's safe to sit outside for a bit longer than your usual mayonnaise based side dishes). It's delicious on top of fish, in tacos, with grilled chicken or steak, scooped up with some tortilla chips, or just by itself.

Ingredients
2 ears sweet corn (I prefer Silverqueen), shucked, rinsed & cut off the cob
1 large fresh tomato, chopped
2 green onions, diced
1 avocado, chopped
2 tbsp fresh cilantro, diced
1 can black beans, rinsed & drained
1 tbsp extra virgin olive oil
1 tsp red wine vinegar
Juice from 1 lime
½ tsp salt
½ tsp pepper

Step One
Pour all the veggies & cilantro in a large bowl.

Step Two
In a seperate dish, mix together the olive oil, vinegar, lime juice, salt & pepper. Pour over veggie mixture and stir to combine. Cover and refrigerate for at least 1 hour before serving.

This salad is even better the next day so be sure to save some leftovers. Enjoy, y'all!