Corn And Black Bean Salad

1. 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. 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. 3

   You can serve it right away a bit warm or chill it in the fridge.

4. 4

   You can substitute in cilantro for the parsley if you like!

* Per serving · 4 servings · Values may vary.

No additional tips available.