Summer Fresh Vegetable, Avocado, Black Bean Salad
3 cobs fresh corn
1 (16-ounce) can black beans
1 avocado, diced
1 red bell pepper, diced
1 large carrot, diced
1 lime, juice of
1 tablespoon olive or vegetable oil
salt, to taste
pepper, to taste
1. Fill a large pot with water and bring to a boil over high heat. For each cob of corn, remove the husks and silk. Rinse, then drop into the boiling water. Add water, if necessary, so that boiling water completely covers each cob; allow water to return to a boil. When the water starts to boil, cover pot and turn off heat. Let corn stand in water 5 to 10 minutes, or until the kernals are tender. Remove from water and rinse with cool water. Once cooled, using a knife, shave kernals of corn from the cob.
2. In a bowl, combine the corn, avocado, bell pepper, and carrot. Toss to combine.
3. Add lime juice, vegetable oil, salt, and pepper (and any other herbs or spices you'd like to add). Mix well and refrigerate.