|photo from Cooking with My Kid|
This recipe is modified from the original recipe.
1 15oz can of black beans
1 tablespoon fresh cilantro, chopped
1 cup radishes, diced
1/4 cup red onion, finely chopped
1/2 fresh jalapeno, finely chopped (optional)
juice of 1 lemon or lime
4 tablespoons olive oil
3 avocados, halved + peeled
salt and pepper
pita pockets or other flatbread, optional
Drain and rinse black beans and let them sit while you are assembling the rest of the ingredients. Take the corn and put it in a frying pan with a little olive oil. Fry until it starts to brown and then transfer to a large bowl. Add cilantro, radishes and onion. Toss together and add well drained black beans. Drizzle with lemon or lime juice and olive oil and combine. Add salt and pepper. Assemble avocado halves on a platter and spoon corn and bean salad into avocados. Sprinkle leftover salad around the platter and serve with the chopped jalapeno on the side in a dish to add to individual servings as desired. If your avocados are too ripe to halve, then dice into the salad instead. Serve with pita pockets on the side, if desired.