3 ears ears of corn, husks removed
2 tablespoons olive oil
1 red bell pepper
1/2 red onion
1/4 cup cider vinegar
1 (15-ounce) can black beans, rinsed and drained
3 cloves minced garlic
1/2 cup snow peas, julienned
1 teaspoon sea salt
1 teaspoon freshly cracked black pepper
Preheat skillet at medium and add 1 tablespoon of olive oil. Remove husks from corn and remove corn from cob. Saute corn until cooked. (about 3-5 minutes)
|There's nothing better than corn in the summer!|
Once corn is cooked, take off heat. In a medium saute pan over medium heat, add the rest of the olive oil, then the red bell pepper and the red onion. Saute for 3 minutes, then add the vinegar, black beans and corn and saute for 2 minutes. Stir in the garlic and the snow peas and saute for 1 minute more. Remove from the heat to a serving bowl and season with salt and pepper. Slice avacado and garnish on top of dish. Finish it off with a squeeze of lime!
This salad was incredibly tasty, easy to make, healthy, and filling. Who knew a bowl of veggies could be so yummy?