Wednesday, July 6, 2016

Black Bean Avocado Salsa


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 avocados, 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

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.

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*I used canned corn and dry roasted it in a hot frying pan.

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