Fresh corn/avocado salad
Kernels from 2 or 3 ears of corn
1 large avocado1 cup diced fresh tomatoes
8 oz. black beans, rinsed and drained
1/2 cup finely diced red onion
Vinaigrette dressing
2 tablespoons red wine vinegar
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/4 cup oil
Place all ingredients in a small jar, cover and shake vigorously to blend.
You can make larger quantities and keep in refrigerator.
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