Name: Black Bean Avocado Salsa with Corn
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 servings
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

Watch how to make this recipe.

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.

Black Bean Avocado Salsa with Corn

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