Corn and Black Bean Salad


1 teaspoon vegetable oil

2 cups corn kernels, about 3 ears

1 (15.5 ounces) black beans, rinsed and drained

1 teaspoon serrano chile, seeded and minced

4 teaspoons cilantro, chopped

1 tablespoon lime juice

1/2 avocado, pitted, peeled, and diced

salt and pepper to taste


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

2. Transfer corn to a large bowl and stir in beans, chile, cilantro, lime juice, and avocado. Season with coarse salt and ground pepper. Serve immediately. (Serves 4)

Recipe from Everyday Food, July/August 2011

This entry was posted in Salads, Side Dishes/Vegetables. Bookmark the permalink.

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