Ingredients
2 ears corn shucked with silks removed
1 can black beans 15.25 ounce drained and rinsed
1/2 cup finely chopped red onion
1 1/4 cups chopped heirloom tomatoes
1/2 jalapeno pepper finely minced
1 chopped avocado
2 tablespoon olive oil
2 tablespoons lime juice
1 tablespoon apple cider vinegar
1/2 teaspoon ground cumin
1 clove garlic minced
1/4 cup chopped fresh cilantro
salt and freshly ground black pepper to taste
Instructions
Place corn in boiling water bring. Bring back to boil. Cover and remove from heat. Allow it to sit for 7-10 minutes. Cool and remove kernels from the cob.
In a large mixing bowl, combine the corn, black beans, red onion, tomatoes, jalapeno, and avocado.
In a small bowl, whisk together the olive oil, lime juice, cider vinegar, cumin, garlic, and cilantro. Pour the dressing over the veggies and toss to coat. Season with kosher salt and freshly ground black pepper to taste. Chill for 30 minutes.