Black Bean Avocado Salsa with Corn

  • Level: Easy
  • Total: 20 min
  • Prep: 5 min
  • Inactive: 5 min
  • Cook: 10 min
  • Yield: 4 servings
Save 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

  1. Preheat the grill over medium-high heat.
  2. 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.
  3. Add the cherry tomatoes, avocados, black beans and onions to the grilled corn kernels.
  4. 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.
Get the Recipe

Peanut Butter Molten Bundt

This decadent chocolate bundt cake is filled with molten peanut butter.

Black Bean and Corn Salad

Black Bean Salsa

Black Bean Salsa

Mango Black Bean Salsa

Black Bean and Peach Salsa

Black Bean and Mango Salsa

Grilled Avocado Stuffed with Black Bean Salsa

Southwestern Avocado and Black Bean Salad