Corn Fritters With Black Bean Salad

Ingredients

2 cans (15 ounce) black beans, rinsed and drained well
1 large avocado, cut into small cubes
12 cup cilantro leaves, fresh, packed
14 small red onion, sliced, very thinly
3 tablespoons lime juice, fresh
4 cups corn kernels, fresh
12 cup all-purpose flour
2 large eggs, beaten
2 garlic cloves, finely chopped,
1 teaspoon cumin, ground
34 cup vegetable oil

Directions

In a large bowl, combine beans, avocado, cilantro, onion, lime juice and 1/4 teaspoons salt - toss well.
In another large bowl, combine corn, flour, eggs, garlic, cumin and 1/2 teaspoons salt until well mixed.
In a 12-inch skillet, heat oil on medium-high heat until very hot.
Add batter to oil by 1/4 cupfuls, forming mounds; gently press tops to flatten.
Cook 4-5 minutes or until browned on each side, turning over once.
Be careful; oil will splatter.
Transfer to cookie sheet in 225 degree F.
oven to keep warm.
Repeat with remaining batter, reducing heat to medium, if necessary, to maintain temperature.
Serve with bean salad on top.