Avocados, black beans, corn, and cilantro…yum!
This avocado salsa dip is a go-to recipe in our house. Lindiwe and I eat it by the spoonful.
Avocado Salsa Dip with Black Beans and Corn
1 ear corn
2 tablespoons extra virgin olive oil and a little extra for corn
1 cup cherry tomatoes, diced
2 avocados, ripe but firm, pitted and chopped
1 can black beans, rinsed and drained
1/2 medium red onion, chopped
1 tsp. agave syrup
1/4 – 1/2 tsp. ground cumin
1 clove garlic, minced
3 tablespoon lime juice
Pinch cayenne pepper
Salt and black pepper to taste
3 tablespoon fresh cilantro, chopped
3 green onions, chopped
Shuck the corn and preheat the grill. Rub olive oil on the corn cobs and place on the grill. Cook for about 5 minutes on all sides. Remove from grill. Cool and remove from the cob.
Chop cherry tomatoes, avocados and red onion. Rinse and drain black beans. Combine these ingredients.
In a separate bowl, mix together 2 tablespoons olive oil, agave, cumin, lime juice, cayenne pepper, salt and pepper. Add to the avocado mixture and gently mix to coat everything.
Chop cilantro and green onions and fold into the salsa.
Adapted from Food Network
You don’t have to grill the corn, but it makes it extra yummy.
I shared this for Thrifty Thursday.