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Corn and Black Bean Salad

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Ingredients

  • 1 teaspoon vegetable oil
  • 2 cups corn kernels
  • 1 can black beans
  • 1 teaspoon minced seeded serrano chile
  • 4 teaspoons chopped fresh cilantro
  • 1 tablespoon fresh lime juice
  • 1/2 avocado

Details

Preparation

Step 1

In a large nonstick skillet, heat 1 teaspoon vegetable oil over medium-high. Add 2 cups corn kernels and cook stirring occasionally, until borwned in spots, about 3 minutes.

Transfer corn to a large bowl and stir in 1 can black beans, rinsed and drained, 1 teaspoon minced seeded serrano chile, 4 teaspoons chopped fresh cilantro, 1 tablespoon fresh lime juice, and 1.2 avocado, pitted, peeled, adn diced medium. Season with coarse salt and ground pepper.

Serve immediately.

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