Ingredients

• Ingredients Units USM Scale 1x2x3x 2 cans (14 oz) black beans, drained and rinsed 2 ears of corn, cut off the cobs (about 1 1/2 cups), sub with canned or frozen 1 dry pint grape tomatoes (or about 1 1/2 cups), quartered 1 large jalapeno, finely diced and most seeds removed 1/2 small red onion, finely diced 1 avocado (firm, but ripe), finely diced 1/2 cup chopped cilantro, loosely packed Dressing 2 – 3 tablespoons olive oil 1 large juicy lime (about 2 tablespoons), juice of 1 tablespoon apple cider vinegar, optional 2 cloves garlic, minced 1/2 teaspoon cumin + chili powder salt, to taste

Preparation

• Instructions Dressing: In a small bowl, whisk together the oil, lime juice, apple cider vinegar, garlic, cumin, chili powder, and pinch of salt. Set aside. Assemble: In a large mixing bowl, add the black beans, corn, tomatoes, jalapeno, red onion, avocado, and cilantro. Pour the dressing overtop and toss well to coat. Taste for seasoning. Serve chilled or at room temperature. Serves 6 – 8 Store: Leftovers can be stored in the refrigerator for up to 4 days in a covered container.