Corn, Avocado and Black Bean Salad
Serves: 4
Prep Time:
Cook Time:
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I love this combination of corn, black beans and avocado. Leftovers are perfect for lunch.
Yield: Serves 4Prep Time:
Cook Time:
Total Time:
Ingredients:
| 1 teaspoon | olive oil |
| 2 cups | corn (from about 3 ears of corn) |
| 1 (15 1/2-ounce) can | black beans, rinsed and drained |
| 1 teaspoon | minced, seeded serrano chile |
| 4 teaspoons | chopped fresh cilantro |
| 1 tablespoon | fresh lime juice |
| 1/2 | avocado, peeled, pitted and diced |
| coarse salt and fresh ground black pepper |
Directions:
Heat oil in a skillet over medium high heat. Add corn and saute until just starting to brown, about 3 minutes. During the last minute, toss in the serrano chile.
Transfer the corn mixture to a bowl and add the beans, cilantro, lime juice and avocado. Toss gently to combine. Season with salt and pepper.
Source: sidewalkshoes.com
