Lemony Black Bean Salad With Avocado And Corn

• 1 ripe avocado
• 1 cup black beans (if using canned, rinse well)
• 1 cup sweet corn, fresh or frozen
• 1 lemon
• 1 tablespoon chopped cilantro (optional)
• Small pinch of salt, if needed

1. Get the corn ready: if fresh, steam it lightly until tender and then let it cool a few minutes; if frozen, defrost to room temperature. You can accomplish either task quickly by putting the corn in a bowl with a sprinkle of water, covering with a plate, and microwaving (check often), then draining and cooling.
2. Juice the lemon into a medium bowl. Dice the avocado and add to the bowl, tossing gently with your fingers to coat the pieces in lemon juice. Add the black beans, corn, and cilantro (if using). Toss gently until everything is thoroughly mixed.
3. Taste and add a pinch of salt if needed (if you've cooked the beans yourself, you'll probably want a small pinch; if you're using canned, chances are good that the already-salted beans will provide enough for the dish). Serve soon so that the avocado does not get a chance to darken.

avocado, black beans, sweet corn, lemon, cilantro, salt

Taken from food52.com/recipes/33550-lemony-black-bean-salad-with-avocado-and-corn (may not work)