I found this recipe on Repinly in their most popular pins of all time list. I was looking for a side to go with some barbecue pulled chicken and this seemed like a good fit. It looked really fresh but hearty at the same time, and as a native Californian, I’m sold on anything involving avocado. As a bonus, Jennifer at Once Upon A Chef suggested making the salad the night before and just adding the avocado right before serving, which cut out a lot of prep time for a post-work meal. All the chopping and mixing of ingredients the night before took about a half hour from start to finish. I also took the suggestion of using canned black beans with fresh cooked corn, and boiled the husked corn cobs in water for about 6 min before cutting the kernels off. Continue reading →