I know. It’s been a long time. I just haven’t been able to get my head in the game. But I am back. And it’s Thursday. Which means it is Every(thurs)day Food Recipe day!
I loved the July/August 2011! Then again, I love anything that is chock full of simple, it’s-to-hot-to-cook recipes!
So here I was making these fabulous Burgers al Pastor – you have to make these, they were seriously slammin’ – with Cilantro Fries – yet to come! – and needed some sort of salad to tie it all together, but within in my FIESTA theme! Everyday Food and Corn and Black Bean Salad to the rescue!
- 1 T vegetable oil
- 2 C corn kernels
- 1 (15.5 oz) can black beans, drained and rinsed
- 1 t seeded, and minced Serrano chile
- 4 t chopped cilantro
- 1 T lime juice
- 1/2 avocado, pitted, peeled and diced medium
- coarse salt & pepper to taste
NOTE: Obviously, fresh cilantro and fresh lime juice. I couldn’t find Serrano chilis – well, the husband couldn’t – so I used jalapeno. You will get about 2 cups of corn from 3 ears of fresh corn. Go with the fresh if you can.
In a large, nonstick skillet, heat oil over medium high heat. Add corn and cook, stirring occasionally, until the corn is browned in spots, should be about 3 minutes.
Transfer corn to a large bowl. Add balance of ingredients. Stir well. Serve immediately.
Really, does it get easy than this!?