This was wonderful on a warm spring afternoon - I love the combination of the warmed beans with the cool, smooth avocado, and then the crunch of the corn tortilla's.
I bought small corn tortilla's, sprayed them with EVOO and sprinkled with chili powder and s&p. I then heated them in the oven for 8-10 minutes at 375 degrees until crisp. I wedged them up into triangle shapes and they looked wonderful... however; quite frankly, though these were easy to make I would rather have had baked tortilla chips.
To get the recipe for the bean and corn salad click here