Ingredients
Scale
- 1 15.5oz can black beans, drained and dried
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, sliced thin
- 1/2 cup cotija cheese, crumbled
- 1 tbs jalapeño, chopped
- 2 ears of grilled corn
- 1 large avocado
- 1 tsp sea salt
- 1 tsp black pepper
- 1/4 cup olive oil
- 2 tbs rice wine vinegar
- 2 tbs lime juice
- 1 tsp lime zest
- 1 tbs honey
Instructions
- Add black beans, tomatoes, red onion, cotija cheese and jalapeño to a large bowl
- Slice the corn off the ears and add to bowl
- *Slice the avocado and add it to bowl
- Season with sea salt and pepper
- Whisk together the olive oil, vinegar, lime juice/zest and honey
- Pour dressing over salad and toss
- Serve or store in air tight container in the refrigerator up to 4 days
Notes
- *If you are not going to serve it right away wait to add the avocado so it does not brown