Corn and Black Bean Salad

 

1/2

bag (16-oz size) Cascadian Farm® frozen organic sweet corn (1 3/4 cups)

2

cans (14.5 oz each) Muir Glen® organic plain or fire roasted diced tomatoes, drained

1/2

cup Progresso® black beans (from 15-oz can), drained, rinsed

1/4

cup chopped red onion

3

tablespoons chopped fresh cilantro

2

tablespoons fresh lime juice

1

tablespoon vegetable oil

1/2

teaspoon coarse salt (kosher or sea salt)

1/2

teaspoon ground cumin

1/4

teaspoon pepper

1

clove garlic, finely chopped

1

avocado, pitted, peeled and chopped

• 1 Cook corn as directed on bag. Rinse with cold water; drain.
• 2 In large bowl, stir together corn and remaining ingredients except avocado. Refrigerate until ready to serve, at least 1 hour. Stir in avocado just before serving.