Keeping the avacado pits in the salad will help the avocado from turning brown.
Ingredients
- 1 can black beans rinsed and drained
- 1 can corn kernels rinsed and drained
- 4 Roma tomatoes seeded and chopped
- 2 avocadoes chopped in 1/2 inch chunks
- 1 small red onion chopped
- juice of 2 limes
- 2 cloves minced garlic
- 1/8 teaspoon red pepper flakes
- 3 tablespoons canola oil
- 1/4 cup fresh cilantro
Directions
Mix all ingredients except avocado in a medium nonmetal bowl. Gently stir in the avocado and the two pits. (Keeping the pits will help the avocado from turning brown). Serve as soon as possible, but it will keep a day or two in fridge. Enjoy as a salad or salsa with your favorite tortilla chip.