I love recipes you can just throw together at the last minute. I also love to find a salad recipe that can double as a vegetarian meal. This recipe does both those things.
1 can of black beans, rinsed and drained
1 1/2 cups frozen corn (or leftover cooked fresh corn removed from cob, if you have it)
2 tomatoes, chopped
1 avocado, cut into bite sized pieces
3 T. balsamic vinegar
3 T. olive oil
salt and pepper to taste
With a wisk (or fork), blend vinegar and oil until well mixed. Stir in remaining ingredients and let sit a few minutes for the corn to thaw in the dressing. Enjoy!