Corn & Black Bean Salad
This corn & bean salad was a great addition to the ever delicious grilled fish tacos the other evening.
Corn from 3 ears of corn
1 can black beans, rinsed & drained
1/2 cup chopped cilantro
1 teaspoon cumin (roughly)
1 teaspoon chili powder (roughly)
1/2 avocado, cubed
Salt to taste
In a medium skillet, heat a Tablespoon of canola oil over medium-high heat. Add the corn kernels, stirring often for a few minutes until the corn is browned in spots. Transfer the corn into a mixing bowl and add the rest of the ingredients. Mix it all together and serve immediately.