Roasted Corn, Pineapple & Black Bean Salad 

1 tablespoon olive oil

2 garlic cloves, minced

3 cups fresh or frozen corn kernels

2 cups diced pineapple

1 cup diced avocado

2 cup black beans, rinsed and drained

1 cup chopped red onion

1 cup chopped red pepper

1/2 cup fresh lime juice

½ cup cilantro, finely chopped

Salt

1. In a large sauté pan, heat olive oil over medium high heat. Add garlic and cook a few seconds, just to heat up. Add corn and cook 6-8 minutes until lightly browned. Pour corn and garlic mixture into a mixing bowl.

2. Add pineapple, avocado, black beans, red onion, red pepper, lime juice, and cilantro.

3. Taste and adjust seasoning with salt before serving.