Rating: 3.66 stars
32 Ratings
  • 5 star values: 10
  • 4 star values: 9
  • 3 star values: 6
  • 2 star values: 6
  • 1 star values: 1
  • 32 Ratings

This Latin-inspired side dish is full of vibrant flavors and pairs well with pork tacos, baked chicken, or even quesadillas.

Everyday Food, July/August 2011

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Recipe Summary test

Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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  • 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 Notes

This salad goes well with pork tacos, baked chicken, or quesadillas.

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Reviews

32 Ratings
  • 5 star values: 10
  • 4 star values: 9
  • 3 star values: 6
  • 2 star values: 6
  • 1 star values: 1