Ingredients
8 servings
Ears of corn
3.0
whole
Lime Juice
4.0
tablespoon(s)
Olive Oil
2.0
tablespoon(s)
Red Wine Vinegar
1.0
tablespoon(s)
Salt
1.0
teaspoon(s)
Black Pepper - freshly ground
0.5
teaspoon(s)
Black Beans - 15 oz cans
2.0
can(s)
Tomatoes
2.0
whole
Jalepenos
3.0
whole
Purple Onion - small
1.0
whole
Avocado
1.0
whole
Fresh Cilantro
0.25
cup(s)
Recipe Instructions
1. Cook corn in boiling water to cover for 5 minutes; drain and cool. Cut corn from cob
2. Whisk lime juice, olive oil, red wine vinegar, salt and pepper together in large bowl
3. Add corn, black beans and remaining ingredients, toss to coat; cover and chill for 2 hours
NOTES:
Black beans to be rinsed and drained
Tomatoes should be seeded and chopped
Jalepenos should be seeded and chopped
Purple onion should be chopped
Avocado should be peeled, seeded and chopped
Cilantro should be chopped