This vibrant and zesty salad combines the freshness of vegetables with the heartiness of black beans, making it a perfect side dish or light meal.
Cook the sweet corn in boiling water for about 5 minutes, then drain and let it cool.
For a smoky flavor, you can grill the corn instead of boiling it.
In a large bowl, whisk together the lime juice, olive oil, red wine vinegar, salt, and pepper to create the dressing.
Taste the dressing and adjust the seasoning to your preference.
Add the cooked corn, black beans, diced tomatoes, chopped red onion, diced avocado, and chopped cilantro to the bowl with the dressing.
Gently toss the ingredients to avoid mashing the avocado.
Toss everything gently to coat the ingredients evenly with the dressing.
Let the salad sit for a few minutes to allow the flavors to meld together.
Cover the bowl and chill the salad in the refrigerator for at least 1 hour before serving.
Chilling the salad enhances the flavors and makes it more refreshing.
Serve the salad chilled as a side dish or a light meal. Enjoy!
Garnish with additional cilantro leaves for a fresh presentation.
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