I’ve been making this simply yummy salad in the evening to take to work the next day for lunch. Couldn’t be easier:
1 medium red onion, small dice
2 cans corn, drained
2 cans black beans, drained and washed
1 avocado, medium dice
1 pint cherry tomatoes, halved
Toss in a bowl. I season with a little less than a teaspoon each of the cumin, chili, and salt. The organic beans and corn I used are tastier as well as waaay less salty out of the can. Mmmmm, it’s all goood.
Let the works marry together overnight (the tomato juiciness needs time to burble around and love everything up). Don’t use a too-ripe avocado; it’ll just mushymash during the toss-up.