Black Bean Salad with Corn, Avocados, Tomatoes, and Red Onions

I originally served this salad with cornbread aebleskivers and the combination was great. If you don't want to attempt the aebleskivers (they require a special pan), you can serve these with a hearty and cheesy cornbread and a green salad.

Ever since I first tried this salad, it has been on repeat at least every two to three weeks. With a citrusy herb vinaigrette, this salad will fill you up and satisfy your craving for something both tasty and nutritious. Plus, unlike green salads, you can prepare it in advance and have it ready to snack on when you're ready for lunch or dinner. Just add the avocado right before serving. 

• 1/4 cup champagne vinegar
• 1/2 cup grapeseed oil
• 1 garlic clove, minced
• 2 tablespoons finely minced cilantro
• Juice from one orange
• 1 tablespoon fresh lime juice
• Salt and Pepper

• 2 ears of cooked fresh corn, kernels stripped off the cob
• 1 cup cherry or grape tomato halves
• 1 15 ounce can black beans, drained and rinsed
• 1/2 cup fresh chopped cilantro leaves
• 1 small red onion, sliced or diced
• 2 ripe avocados, peeled and pits removed
• 1 teaspoon sea salt, plus more to taste
• Juice of 1/2 lime