Sauteed Corn and Black Bean Salad

Recently, I have grown to love (and Chuck too, just because I put them on the dinner table) beans a lot more. Any kind, black beans, white beans, kidney beans...they are so good for you, so inexpensive, and you can use them in so many different dishes!

I saw this recipe awhile ago over on Reading, 'Riting, and Recipes and, after adapting it slightly, have made it several times since. You can make it and eat immediately, or chill it for awhile; I would just recommend bringing it to room temperature before eating. Using the freshest ingredients helps to bring out the wonderful flavors of lime, garlic, and cilantro. Yum!

Sauteed Corn and Black Bean Salad

Serves 4

10 oz. package frozen corn kernels
1 can black beans, drained and rinsed
1 /3 cup lime juice (juice of 2 limes)
2 tablespoons extra virgin olive oil, plus more for pan
1 tablespoon fresh cilantro, chopped or 1 t. dried cilantro
1 clove garlic, minced
1/4 teaspoon cumin
red pepper, salt, coarse ground pepper to taste
avocado (optional)

Heat small amount of olive oil in saute pan over medium-high heat. Add corn and saute until corn is browning. Add black beans to pan. Heat through.

Whisk together lime juice, 2 T. olive oil, cilantro, garlic, cumin, and other spices.

Pour over corn and beans. Top with diced avocado if desired.