CORN AND BLACK BEAN SALAD

Corn and Black Bean Salad image

This Latin-inspired side dish is full of vibrant flavors and pairs well with pork tacos, baked chicken, or even quesadillas.

Provided by Martha Stewart

Categories Food & Cooking Cuisine-Inspired Recipes Mexican-Inspired Recipes

Number Of Ingredients 8

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

Steps:

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.

Nutrition Facts : Calories 207 g, Fat 6 g, Fiber 10 g, Protein 9 g

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