Black Bean, Avocado and Grilled Corn Salad

In case you missed the fresh corn season, you can still enjoy this salad which makes the best of frozen corn. I took a big bowl of it to a picnic at my grandson's school and the parents (and even some kids) ate it happily. 

3 tbls. olive oil (divided)

1 8-oz. package frozen corn kernels, defrosted

2 15-oz. cans black beans, rinsed and drained

1 medium carrot, diced

1 red pepper, thinly sliced

6 green onions, thinly sliced (or equivalent amount sweet onion)

2 avocados, peeled, pits removed and cut into small chunks

1/3 cup chopped fresh cilantro

4 tbl. fresh lime juice

2 tsps. grated lime peel

1/2 tsp. ground cumin

In medium skillet, heat 1 tbl. olive oil.  Add corn kernels and over high heat, toss the kernels until they are brown in spots (about 6 minutes).  Place the corn in a large bowl.  Add the black beans, carrot, red pepper, green onions, avocado and cilantro.  

Whisk lime juice, lime peel, cumin and remaining 2 tbl. oil in small bowl. Mix into salad. Season with salt and pepper.

Serves 8

Notes: Sliced radishes and/or diced jicama would be great additions. The contrast between the soft beans and avocado and the crisp veggies is terrific.

For best results use Eden Organic black beans.