1 tsp. extra-virgin olive oil

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4 (85 g/6 grams fat per link) chicken sausage links sliced (or vegetarian sausage)

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1 medium red onion diced

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2 (7-in.) celery stalks diced

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1/8 tsp. sea salt

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1/4 tsp. black pepper

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2 ripe, Fresh California Avocado seeded, peeled and cubed

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1 cup frozen whole kernel corn thawed

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1 (15.5 oz) can low-sodium black beans drained and rinsed

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1 (14.5 oz) can diced tomatoes no salt added

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*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.