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approximately 8 cups total one quarter of one medium red onion diced, or halved then sliced thinly 1 cup halved grape tomatoes half of one large cucumber chopped, approximately 1 cup 2 ears corn see Notes 1 cups canned black beans drained, rinsed 4-5 small radishes thinly sliced 1 medium avocado peeled, pitted, sliced thin cup crumbled queso fresco or crumbled feta cup roasted salted pepitas finely chopped cilantro optional Instructions For the Cilantro-Lime Dressing Add jalapeo and garlic to food processor or blender and pulse until finely chopped

Lauren Nicole Coppin Campbell is the Contributing Curve Editor of Cosmopolitan UK

What do you serve this avocado salad with

Shake or whisk well before serving since homemade dressings naturally separate as they chill