Corn, Avocado and Black Bean Salad

Serves: 4

I love this combination of corn, black beans and avocado. Leftovers are perfect for lunch.

Yield: Serves 4
Prep Time:
Cook Time:
Total Time:


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


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.


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