EASY BLACK BEAN & CORN SALAD

Ever since we got back from vacation, I’ve been craving salads like crazy! The night we got home, I made a giant batch of this kale salad and on Saturday, I made this black bean & corn salad! Alex doesn’t usually get too excited when salad is on the menu, but he really liked this one. The trick is to keep things interesting with textures and flavors! This easy black bean and corn salad is a great one to eat by itself, scoop up with chips, pile onto a taco, or mixed with lettuce and other veggies!

INGREDIENTS

• 1 tbsp olive oil
• 1 1/2 cup of corn kernels (I used 2 ears)
• 2 tbsp lime juice (I juiced 1 small lime)
• 1 tsp honey or agave
• 1 large tomato
• 1 15oz can of black beans, rinsed and drained
• 1 avocado, diced
• Handful of fresh cilantro
• Salt to taste

INSTRUCTIONS

1. In a large pan, heat the olive oil over medium heat for 1 minute.
2. Add the corn to the pan and cook over medium-high heat until it’s toasty and just begins to brown.

for full instruction please see : iheartvegetables.com

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