This quick and easy salad comes together in 10 minutes, and is great to keep on hand in the fridge.
14ozcan black beansrinsed
1/4cupchopped parsleyor basil
1/4cupextra virgin olive oil
1/2tspkosher saltor to taste
In a bowl, combine all ingredients except the avocado.
If serving right away, gently stir in the avocado, and season the salad to taste with additional salt and pepper, as necessary. Adding the avocado at the end keeps it from getting mashed up.
Ideally, allow the salad to sit for at least 10 minutes, to let the flavors meld.
If you're not serving the salad right away, you can mix everything together except for the avocado, then add the avocado right before serving. The salad will keep this way in the fridge for a couple days. Enjoy!
*You may use canned corn, frozen corn, or fresh corn. If using frozen or fresh, make sure to cook the kernels appropriately. Usually frozen corn you need to boil, and fresh corn can be grilled, boiled, etc.