Corn and Black Bean Salad
Source
Everyday Food, July/August 2011Get More
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Ingredients
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1 teaspoon vegetable oil
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2 cups corn kernels (from 3 ears)
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1 can (15.5 ounces) black beans, rinsed and drained
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1 teaspoon minced seeded serrano chile
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4 teaspoons chopped fresh cilantro
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1 tablespoon fresh lime juice
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1/2 avocado, pitted, peeled, and diced medium
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Coarse salt and ground pepper
Cook's Note
Directions
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Step 1
In a large nonstick skillet, heat oil over medium-high. Add corn and cook, stirring occasionally, until browned in spots, about 3 minutes.
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Step 2
Transfer corn to a large bowl and stir in black beans, chile, cilantro, lime juice, and avocado. Season with salt and pepper. Serve immediately.
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