If your corn is not absolutely fresh, I recommend cooking it before removing the kernels. Baking or grilling produce the most flavorful results.
2 ears fresh corn, silks and husks removed
1 1/2 cups (1 can) cooked black beans, drained and rinsed in a colander until water runs clear
1 medium tomato, cut into 1/2-inch pieces
1/2 green bell pepper, finely chopped
1/4 teaspoon chili powder
1/4 teaspoon salt (or to taste)
1 tablespoon fresh lime juice
1/2 teaspoon hot sauce (or to taste)
1/4 - 1/2 jalapeno pepper seeded and finely chopped (to taste)
1 avocado
4 lime wedges, to serve
Cut the corn from the cob: Stand the corn on end in a large mixing bowl and insert a sharp knife just at the bottom of the kernels. Slowly cut all the way to the other end of the corn. Turn the corn and repeat until all the kernels are cut from the cob. (See a short video here.)
Put the corn in a medium mixing bowl. Add the well-rinsed black beans and all remaining ingredients except the avocado and lime wedges. Mix well, cover, and refrigerate a couple of hours to allow flavors to blend.
To serve, peel and slice the avocado. Place one-fourth of the slices on each salad plate, arranging them in a circle, if you wish. Fill the center of each circle with the salad. Serve with wedges of lime to be squeezed over the salad at the table, if desired.
Servings: 4
Nutrition Facts
Serving size: 1/4 of a recipe (7.4 ounces).
Percent daily values are based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Though MyPoints are calculated using a formula similar to Weight Watchers Points TM, this site has no affiliation with Weight Watchers and does not guarantee the accuracy of this information.
(Without avocado, contains 161 calories, 1g of fat (7% calories from fat), 32g carbohydrates, 9g fiber, 9g protein. My Points: 2.54.)