I initially made this for a salad, but made it separate so I could put it on tacos later on. It is also great as just a dip!
Ingredients:
1 cup corn, roasted
1 15-ounce canned beans, rinsed and drained well
1 avocado, diced
1 scallion, minced
1 tomato, diced
1/2 cup red bell pepper, diced
2 teaspoons chopped cilantro
1 teaspoon ground cumin
juice of one lime
1 tablespoon extra virgin olive oil
salt and pepper, to taste
Directions:
To roast corn kernels, place corn kernels and 2 teaspoons olive oil in a cast iron pan. Cook on medium heat until corn turns light brown and caramelizes. Let corn cool.
Mix all ingredients together.
Chill before serving.
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| To easily dice avocados slice them and then scoop them out. |
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| Let the corn chill, before adding to the mixture. |
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