Ingredients

The following ingredients have 4 Servings
  • 2 ears fresh corn (silks and husks removed)
  • 1 1/2 cups cooked black beans (drained and rinsed in a colander until water runs clear (1 can))
  • 1 medium tomato (cut into 1/2-inch pieces)
  • 1/2 green bell pepper (finely chopped)
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon salt (or to taste)
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon hot sauce (or to taste)
  • 1/4-1/2 jalapeno pepper (seeded and finely chopped (to taste))
  • 1 avocado
  • 4 lime wedges (to serve)

Instruction

  • Cut the corn from the cob: Stand the corn on end in a large mixing bowl and insert a sharp knife just at the bottom of the kernels. Slowly cut all the way to the other end of the corn. Turn the corn and repeat until all the kernels are cut from the cob.
  • Put the corn in a medium mixing bowl. Add the well-rinsed black beans and all remaining ingredients except the avocado and lime wedges. Mix well, cover, and refrigerate a couple of hours to allow flavors to blend.
  • To serve, peel and slice the avocado. Place one-fourth of the slices on each salad plate, arranging them in a circle, if you wish. Fill the center of each circle with the salad. Serve with wedges of lime to be squeezed over the salad at the table, if desired.