Ingredients
2 cups corn kernels
1 cup red onion, chopped
1 (15 ounce) can black beans, rinsed and drained
2-3 Roma tomatoes, seeded and diced
1 tablespoon olive oil
Grated zest and juice of 1 lime
2 teaspoons canned chipotle in adobo sauce, drained and minced
Salt and freshly ground black pepper to taste
1 avocado, halved, seeded, peeled and chopped
3 tablespoons fresh cilantro, finely chopped
Preparation
In a large bowl, combine corn, onion, black beans, tomatoes, olive oil, lime zest and juice and chipotle, tossing to coat. Divide the salad into bowls and top with avocado. Garnish with cilantro to serve.
