Black Bean, Corn and Avocado Salad

So, remember a couple of years ago when, much to our collective dismay, Charlie Sheen was in the news almost daily for his latest shenanigans? And no matter how much you wanted to get away from it, he seemed basically unavoidable? No doubt you recall that he gave new meaning to the word “WINNING”, which has since become a seriously overused hashtag. Well, I have to admit that for the few days we ate this salad, each and every time I would think, “Winning!” (or maybe #winning…)

Why? First, it takes about 10 minutes to throw together. It’s healthy, not to mention naturally gluten free and vegan (in case that’s a concern for you.) My favorite thing about it though, is its versatility. Eat it simply on its own as a salad, scoop it up with tortilla chips, put it between tortillas and call it veggie tacos, or use it to top grilled chicken or steak. With so many options and all of them totally delicious…yeah, this stuff wins at life.

Yield about 8 servings

Ingredients

1½ cups (1 15 oz. can, drained) black beans
1 small red onion, diced
2 avocados, pitted and cubed
2 cups fresh corn kernels (from about 3 cobs)
1 pint cherry or grape tomatoes, halved or quartered
Juice of 2 limes
2 tsp. olive oil
¾-1 tsp. kosher salt
½ cup fresh cilantro, chopped

Directions

01
In a large bowl, combine the beans, red onion, avocado, corn, and tomatoes. Add in the lime juice, olive oil, and salt, and stir well to blend. Gently mix in the cilantro. Serve chilled or at room temperature.