Ingredients
- 3 ears white corn
- 3/4 cup water
- 3 medium tomatoes (seeded & chopped)
- 2 jalapeño peppers (seeded & minced)
- 2 - 16 oz cans back beans (rinsed & drained)
- 1 cup chopped fresh cilantro
- 1/3 cup fresh lime juice
- 1/4 tsp. salt
- 1/4 tsp. fresh ground black pepper
- 2 avocados
Directions
Cut corn from cob into a saucepan.
Add 3/4 cup water and bring to a boil.
Reduce heat, cover, and simmer 6-7 minutes or until tender.
Drain and transfer to a large bowl.
(You could just thaw frozen corn to avoid having to cook it)
Add tomato, jalapeño, beans, cilantro, lime juice, salt, and pepper to corn.
Stir gently and chill.
When ready to serve, peel and finely chop avocados.
Stir into salad and serve.
Can be made one day ahead (except the avocados) and stored in the refrigerator.
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