Ingredients:
1 (16-ounce) can black beans, drained and rinsed
1 (16-ounce) can corn (or use fresh if you prefer), drained
4 ripe Hass avocados, diced
1 container Campari tomatoes, chopped (about 6–8 tomatoes)
1 bunch scallions (green onions), finely chopped
1 cup fresh cilantro, chopped (adjust to your taste)
Juice of 2 limes (more to taste)
1 large garlic clove, minced
Salt and black pepper to taste
Instructions:
Prep your ingredients:
Drain and rinse the black beans and corn. Dice the avocados and tomatoes, chop the scallions and cilantro, and mince the garlic.
Mix the base:
In a large salad bowl, combine the black beans, corn, chopped tomatoes, scallions, cilantro, and garlic.
Add the avocados:
Gently fold in the diced avocados to avoid mashing them too much.
Add lime & seasonings:
Squeeze in the juice of 2 limes, then season with salt and freshly ground black pepper to taste.
Toss & chill:
Gently toss everything together to coat evenly. Chill in the fridge for 20–30 minutes before serving, if you have time—it lets the flavors meld beautifully.
Serving Ideas:
Scoop it with tortilla chips 
Serve as a side with grilled chicken or shrimp 
Spoon over tacos, burrito bowls, or lettuce wraps 
Eat it straight from the bowl with a spoon—no judgment 