Olivia's Avocado Salad

This dish is adapted from a Barefoot Contessa recipe. It is light, refreshing, and a perfect side to anything fresh from the grill! We served it to the missionaries with fajitas, and they wanted the recipe to make it at home!

Prep Time: 10 minutes
Level: Easy
Serves: 6-8

Ingredients:

• 2 Roma Tomatoes, chopped
• 1 c of frozen corn, steamed and cooled.
• 1 can of black beans, rinsed and drained
• 1 medium jalapeno pepper, seeded and minced
• 1/2 tsp. freshly grated lime zest

Place the above items in a large bowl.

• 1/4 c freshly squeezed lime juice (2 limes)
• 1 drizzle of olive oil (approx. 1 1/2 tbs)
• 1 tsp salt
• 1/2 tsp ground black pepper
• 1/2 tsp of fresh minced garlic
• 1/4 tsp of cayenne or chili powder

Whisk together the above ingredients and pour over the vegetable mixture. Toss well.

• 2 ripe Hass avocados, seeded, peeled, and diced.

Just before your ready to serve the salad, fold the avocados into the salad. Check the seasoning and serve at room temperature.