Avocados, black beans, corn and cilantro…yum!
I made this for our small group tonight and it was a huge hit. I used this Food Network recipe as my guide.
Avocado Black Bean Corn Salsa
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.
You don’t have to grill the corn, but it makes it extra yummy.