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

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.

4 servings
Prep & Cooking Time:
10 minutes
Skill Level: