I’ve had a version of this with black beans, but I like pintos better. My husband Jesus says leave out the beans altogether. You do what you want.
Use a ripe yet firm avocado and stir gently unless you want a guacamole texture. The lime and Tajín chili powder add zing.
3 cobs of corn
1 avocado – ripe yet firm
1 red bell pepper
3 Tb (to taste salsa), such as salsa casera
¼ cup Frijoles pintos (Mexican pinto beans) (optional)
½ tsp (to taste) sea salt
2 Tb (to taste) fresh cilantro leaves
Juice of one lime
chili powder or Tajín (chili powder with salt and lime)
Chop red pepper, and cilantro leaves and stir into corn. Stir in beans, salsa, salt and lime juice. Slice the avocado and gently stir in or it will smoosh! Sprinkle with Tajín or chili powder.