2 ears of corn, husked
1 tablespoon olive oil
1 (14.5oz) can black beans, drained and rinsed
1 cup sweet cherry tomatoes, chopped
1 large fresh avocado, diced
3 tablespoons chopped cilantro
Juice from one large lime, approx. 1 tablespoon
¼ teaspoon ground black pepper
Salt to taste
Brush the corn with the olive oil and roast in a nonstick skillet over medium heat until slightly charred, about 7-10 minutes, turning often. (Or char on a BBQ). Allow to cool slightly.
Cut the corn kernels away from the cob and add them in a large bowl with the remaining ingredients. Taste and adjust salt, if needed.
Place in an airtight container and store in the fridge to chill before service.
Serve with tortilla chips.
Makes approx. 4 cups