The ONLY recipe I am bringing to BBQ's

This past weekend I made this salad, twice--for two different BBQ's I attended...and at both events everyone raved about how delicious it was.

 I tweeted and instagrammed(<---this is now a verb) a few teaser pictures to see if you would all be interested in this simple, yet delicious recipe, and after an overwhelming response of "YES PLEASE!!" I thought I should.

Roasted Corn, Avocado and Black Bean Salad

serves 6-10

Ingredients 

for salad

1 BIG can of black beans or 2 small cans

1/2 red onion, diced

1 & 1/2 avocados, cubed

1 container of cherry or grape tomatoes, halved

1 cup of corn kernels, roasted

Directions

Drain and rinse black beans

In a frying pan over medium low heat, roast corn kernels--keep an eye on these little guys, they will burn!

Chop--halve--cube the rest of your ingredients

Toss in a bowl

Ingredients

for dressing

1 HUGE handful of cilantro, or as much as you'd prefer

Juice of one fresh lemon---or lime, whatever is on hand

Chop cilantro and toss in the bowl

Using a juicing tool (pictured above) or just squeezing with your hands, drizzle lemon juice on top of your salad and toss

 Now you're ready to party!