Ingredients
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1 tablespoon olive oil
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1 medium tomatoes, diced
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1 (15 ounce) can black beans, rinsed and drained
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1/4 cup fresh lime juice
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1/4 teaspoon ground cumin
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1/4 teaspoon ground dried chile
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1/2 teaspoon salt
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1/2 cup choped cilantro
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2 tablespoons chopped red onions (green onion, shallots, and regular onion work fine.)
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3 cups fresh corn kernels (may use frozen)
Instructions
- In a large skillet coated with olive oil, cook the corn kernels on medium high until slightly charred, about 8 to 9 minutes.
- Transfer corn to large bowl and stir in remaining ingredients.