Black bean corn avocado salad

Because avocado is prone to browning, this salad is best made just before serving. However, the lime juice will help the avocado to keep its color for a while. If necessary, this salad can be made 3 or 4 hours ahead of time.

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Step 1

Put black beans, corn, bell pepper, avocado, and cilantro in a mixing bowl. Set aside.

Step 2

In a small separate bowl, whisk together extra virgin olive oil, lime juice, garlic, and a generous pinch of salt.

Step 3

Pour the lime dressing over the black bean mixture. Gently combine with a spoon. Taste for salt and add more, if necessary.

Step 4

Garnish with more cilantro and lime wedges, so that guests can add more lime juice to their serving, if they like.