Kim found this recipe in a magazine when she lived in CA. The Drew’s vinaigrette was difficult to find at first, but I see it everywhere now.

Ingredients

• 1/4 cup smoked tomato vinaigrette (such as Drew’s) (I used 1/2 cup)
• 1 can (15 oz.) black beans, rinsed and drained
• 1 tsp. ground cumin
• 2 cups fresh corn kernels (about 2 large ears) or frozen or canned
• 2 ounces smoked mozzarella, diced (I used more)
• 1 pint cherry tomatoes, quartered
• 1 coarsely chopped avocado
• 1/2 cup finely chopped red onion
• 1/4 cup chopped fresh cilantro

Directions

• In large bowl, combine all ingredients and refrigerate so flavors can blend.

Notes

• Instead of the cherry tomatoes, I used a can of chopped tomatoes drained.