Black Bean and Corn Salad Pitas | RICARDO

Ingredients

• Flesh of 1 avocado, diced
• 2 tablespoons (30 ml) lime juice
• 2 cups (500 ml) cooked corn kernels (about 2 ears)
• 1 can (540 ml/19 oz) black beans, rinsed and drained
• 1 tomato, seeded and diced
• 2 green onions, thinly sliced
• 1/4 cup (60 ml) finely chopped cilantro
• 2 tablespoons (30 ml) olive oil
• Salt and pepper
• 3 pitas (20 cm/8 inches), cut into half rounds
• Mayonnaise to taste
• 6 leaves Boston lettuce