Sarah says:  Make this recipe your own by leaving out ingredients you don’t like or adding compatible ingredients such as black olives or jicama.  A garnish of shredded cheddar cheese and tortilla chips adds flavor and texture.  Enjoy!

Avocado Salad

1 pint Nature’s Sweet Cherub tomatoes, halved
1 yellow bell pepper, seeded and ½ in diced
½ cup red onion, chopped
1 jalapeno pepper, seeded and minced
1 (15 oz.) can black beans, rinsed and drained
1 (8 ½ oz.) can whole kernel corn, drained
Fresh juice of two limes
¼ cup olive oil
1 teaspoon salt
½ teaspoon black pepper
1 clove garlic, peeled and minced
¼ cup fresh cilantro, chopped
2 Calavo avocados, seeded, peeled and diced

Place tomatoes, yellow pepper, red onion, jalapeno pepper, black beans and corn in a large bowl.  Mix together the lime juice, olive oil, salt, black pepper and garlic.  Pour over the vegetables and toss well.  Just before serving fold in the avocados and cilantro.
Can be served at room temperature or chilled.

Bonus Recipe:

South of the Border Dip- My friend, Pearl shared this recipe that is similar to restaurant style.
3 green tomatillas (small green tomatoes with papery husks)
1 jalapeno, seeded
2 medium avocados
1/4 onion, chopped
¼ cup cilantro
4 ounces cream cheese
½ teaspoon cumin
Salt and pepper, to taste

Husk and wash the tomatillos and place in a small saucepan with the jalapeno pepper.  Cover with water and bring to a boil.  Boil for 3 minutes.  Remove from heat and drain off the water.   Peel off the skin of the tomatillos.  Place all ingredients in a food processor and blend at medium speed until smooth.  Season to taste. Pour in a small bowl and garnish with cilantro.  Serve with tortilla chips.

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