Black Bean Avocado Salsa with Corn

Total Time:
20 min
Prep:
5 min
Inactive:
5 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 ear corn, shucked
  • 2 tablespoons extra-virgin olive oil, plus extra for rubbing the corn
  • 1 cup quartered cherry tomatoes
  • 2 ripe but firm avocadoes, pitted and diced
  • One 15.5-ounce can black beans, drained
  • 1/2 medium red onion, diced
  • 1 teaspoon agave syrup
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon minced garlic
  • Juice of 1 to 2 limes
  • 1 serrano chile, seeded and finely diced
  • Pinch cayenne pepper
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons chopped fresh cilantro
  • 3 scallions, finely chopped
Directions

Preheat the grill over medium-high heat.

Rub the shucked corn with olive oil and place onto the grill and cook until nicely charred on all sides, about 5 minutes per side. Allow to cool slightly prior to removing the kernels and transferring to a large bowl.

Add the cherry tomatoes, avocados, black beans and onions to the grilled corn kernels.

Mix together the 2 tablespoons olive oil, agave, cumin, garlic, lime juice, serrano, cayenne, and salt and black pepper to taste in a separate bowl. Whisk together, as you would to make a vinaigrette, and pour over the corn mixture. Mix together gently so everything is coated well, and then fold in the cilantro and scallions.


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