Corn And Black Bean Salad

• 1 teaspoon Vegetable Oil
• 2 cups Fresh Corn Kernels, From 3 Cobs
• 1 can (15 Oz. Can) Black Beans, Rinsed And Drained
• 1 Tablespoon Jalapeno Pepper, Minced
• 4 teaspoons Fresh Parsley, Chopped
• 1 Tablespoon Fresh Squeezed Lime Juice
• 1 whole Avocado, diced
• 1 teaspoon Salt
• 1/2 teaspoons Fresh Ground Pepper

1. Heat the oil in a large skillet over medium high heat. Cook the corn kernels until they are lightly browned in some spots, about 5 minutes.
2. Once the corn is done, transfer it to a large bowl and stir in the black beans, the diced jalapeno, the parsley, lime juice and avocado. Stir together gently. Season with salt and pepper to taste.
3. You can serve it right away a bit warm or chill it in the fridge.
4. You can substitute in cilantro for the parsley if you like!

vegetable oil, fresh corn, black beans, jalapeno pepper, fresh parsley, fresh squeezed lime juice, avocado, salt, fresh ground pepper

Taken from tastykitchen.com/recipes/salads/corn-and-black-bean-salad-2/ (may not work)