Corn and Black Bean Salad

This salad is really good served as burritos in tortillas with tomatillo enchilada sauce drizzled inside.

• • 1 teaspoon vegetable oil
  • 2 cups corn kernels (from 3 ears)
  • 1 can (15.5 ounces) black beans, rinsed and drained
  • 1 teaspoon minced seeded serrano chile
  • 4 teaspoons chopped fresh cilantro
  • 1 tablespoon fresh lime juice
  • 1/2 avocado, pitted, peeled, and diced medium
  • Coarse salt and ground pepper
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  • In a large nonstick skillet, heat oil over medium-high. Add corn and cook, stirring occasionally, until browned in spots, about 3 minutes.
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  • Transfer corn to a large bowl and stir in black beans, chile, cilantro, lime juice, and avocado. Season with salt and pepper. Serve immediately.
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Good with pork tacos, baked chicken, or quesadillas.