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  • Author: Liz Sloan
  • Prep Time: 20 minutes
  • Total Time: 20 minutes



1/4 c. extra-virgin olive oil

Juice of 1 lime

1/4 tsp. cumin


1 pint cherry tomatoes, halved

1/2 c. black beans, drained and rinsed

1/2 c. corn (drained from can or cut fresh off ears and pan roasted)

1/2 medium red onion, finely chopped

1 jalapeno, minced

2 ripe avocados, cubed

2 tbsp. cilantro, chopped

Kosher salt

Freshly ground black pepper


In a small bowl, make dressing: Whisk together olive oil, lime juice, and cumin. Season with salt and pepper. Set aside.

In a large bowl, combine remaining ingredients. Toss with dressing until well combined. Add salt and pepper to taste.


You can make most of this a day prior and store in fridge! Just wait to add avocados and dressing until just before serving.

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