Photo: Black Bean Avocado Salsa with Corn Recipe
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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By sorarenee
on May 29, 2013
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I'm eating a giant bowl of this right now as I type up this review! This was my second time making it and this time i used one avocado and two ears of corn and probably more than a cup of tomatoes...and shrimp!!
By WilliamMunny76
Jackson, MS
on December 28, 2012
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This recipe is phenomenal! I had a go-to dip recipe using black-eyed peas, shoe peg corn, tomatoes, roasted red bells, and other similar ingredients, but this has dethroned it. I too had to substitute honey for agave syrup, but still a delicious salsa. My family dips tortilla chips in it, wraps it up in enchiladas, throws it on sandwiches or wraps; it is extremely versatile. The only change I would suggest would be to add another ear or two of grilled corn, but you would have to extend the dressing out slightly too. Seasoning is perfect in this recipe.
By Mamma J
luzerne, PA
on August 29, 2012
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FANTASTIC!
This is the best black bean and corn salsa recipe I ever made or ate. I made it for two back to back parties this summer and it was a HUGE hit. I loved it so much I am making again for a party this weekend. This is a MUST save recipe. I substitued honey for the agave syrup and it was still delicious. I hope you enjoy!
Read all 10 reviews