Corn And Black Bean Salad Recipe

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

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

Transfer corn to a large bowl and stir in black beans, chile, cilantro, lime juice, and avocado. Season with salt and pepper. Serve immediately.