| | Directions | | Preheat oven to 450°. In medium bowl, combine corn and oil and toss. Spread corn in ungreased 15x10 inch pan. Bake 18-22 minutes or until corn begins to brown lightly, stirring every 5 to 10 minutes. In a small container with a tight fitting lid, combine all dressing ingredients and shake until well blended. Combine cilantro, onion, tomato, garlic, beans, and corn in a large bowl; mix well. Add dressing and mix well. Add avocados right before serving and toss gently to combine. |
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| Ingredients | | - |  | 1 package frozen corn, thawed (1 lb pkg) |
| - | | 2 tablespoons vegetable oil |
| - | | 1 cup chopped fresh cilantro |
| - | | 1/3 cup chopped red onion |
| - | | 3 plum tomatoes, chopped |
| - | | 2 jalapeno peppers, seeded and finely chopped |
| - | | 1 red pepper, chopped |
| - | | 2 teaspoons minced garlic |
| - | | 2 ounces cans black beans, rinsed and drained |
| - | | 2 avocados, peeled, cut into 1/2 inch pieces (large) |
| - | | Dressing |
| - | | 1 tablespoon kosher salt |
| - | | 3/4 teaspoon ground cumin |
| - | | 6 tablespoons lime juice |
| - | | 5 tablespoons Vegetable Oil |
| - | | 2 tablespoons cider vinegar |
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