CALIFORNIA AVOCADO, CORN AND BLACK BEAN SALAD

Ingredients

• 6.0006 ears fresh corn (preferably sweet white)
• 1.0001 large Genuine California Avocado, cut into 1 inch squares
• 5.0005 large red onion, chopped
• 0.500½ red or yellow bell pepper, chopped
• 2.0002 Tbsp. Chopped cilantro to taste
• 1.0001 can black beans
• 0.250¼ cup Rice wine vinegar to taste
• 0.000 Salt & pepper to taste

Instructions

1. Cut corn from ears and combine with chopped onion, bell pepper and cilantro
2. Rinse and drain black beans and add to corn mixture.
3. Add avocado, rice vinegar, salt and pepper and toss gently.
4. Adjust vinegar, salt & pepper to taste.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.