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Corn and Black Bean Salad

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    Everyday Food, July/August 2011
    • Yield Serves 4
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    Ingredients

    • 1 teaspoon vegetable oil
    • 2 cups corn kernels (from 3 ears)
    • 1 can (15.5 ounces) black beans, rinsed and drained
    • 1 teaspoon minced seeded serrano chile
    • 4 teaspoons chopped fresh cilantro
    • 1 tablespoon fresh lime juice
    • 1/2 avocado, pitted, peeled, and diced medium
    • Coarse salt and ground pepper

    Directions

    1. In a large nonstick skillet, heat oil over medium-high. Add corn and cook, stirring occasionally, until browned in spots, about 3 minutes.
    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.

    Cook's Note

    Good with pork tacos, baked chicken, or quesadillas.

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