This recipe is great for the summer because I typically have all the ingredients on hand, it takes very little time, and it’s a real crowd pleaser.
-Nash Attorney James Leeny
Two ears of corn cooked, chilled and cut off the cob
One pint of grape tomatoes, quartered
One avocado, diced
One can of black beans
¼ to ½ cup chopped cilantro
The juice of one lime
1/3 cup of olive oil
¼ cup red wine vinegar
Salt and pepper to taste
Thoroughly whisk all dressing ingredient in small bowl and set aside. Mix all salad ingredients in large bowl. Toss with dressing and serve.