If your corn is not absolutely fresh, I recommend cooking it before removing the kernels. Baking and grilling produce the most flavorful results. You can also use organic, frozen corn–no need to defrost.
1 1/2cupscooked black beansdrained and rinsed in a colander until water runs clear (1 can)
1medium tomatocut into 1/2-inch pieces
1/2green bell pepperfinely chopped
1/4teaspoonsaltor to taste
1tablespoonfresh lime juice
1/2teaspoonhot sauceor to taste
1/4-1/2jalapeno pepper seeded and finely chopped (to taste)
4lime wedgesto 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.
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.
Without avocado, contains 161 calories, 1g of fat (7% calories from fat), 32g carbohydrates, 9g fiber, 9g protein.