Black Bean and Corn Salad
1 large or two small ears corn, silk removed
1 cup cooked black beans
2 roma tomatoes, diced
1 jalapeno, seeds removed, minced (more or less depending on heat desired)
1 tablespoon lime juice or lemon juice
½ avocado, diced
¼ cup chopped cilantro
drizzle olive oil
salt and pepper
1 cup cooked black beans
2 roma tomatoes, diced
1 jalapeno, seeds removed, minced (more or less depending on heat desired)
1 tablespoon lime juice or lemon juice
½ avocado, diced
¼ cup chopped cilantro
drizzle olive oil
salt and pepper
Instructions:
Char the corn directly on the flame of a gas stove, turning frequently until lightly charred all over, about five minutes. Scrape off corn into a medium bowl, add the beans, tomato, jalapeno, and lime juice and toss to coat. Add avocado, cilantro, and a drizzle of oil and stir gently. Add salt and pepper to taste. Set aside.