Corn, Avocado and Black Bean Salad
I love this combination of corn, black beans and avocado. Leftovers are perfect for lunch.Yield: Serves 4
|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.