Mexican Tomato Salad with Black Beans, Corn, and Avocado
-Grape or cherry tomatoes
Step 1. In a large bowl, combine extra virgin olive oil, honey, lime juice, cumin, salt, and pepper and whisk well.
Step 2. In a frying pan, sautee corn with a little olive oil until it gets a little color. Add finely chopped red onion and cook for 1 minute.
Step 3. Add corn and onion to dressing, along with beans, tomatoes and cilantro. Stir well. Lastly add avocado and toss gently. Add more salt if needed.
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