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Recipe courtesy of Guy Fieri

Black Bean Avocado Salsa with Corn

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

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.

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