Black Bean Avocado Salsa with Corn Recipe

Name: Black Bean Avocado Salsa with Corn
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
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

Servings: persons

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

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.
3
Allow to cool slightly prior to removing the kernels and transferring to a large bowl.
4
Add the cherry tomatoes, avocados, black beans and onions to the grilled corn kernels.
5
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.
6
Whisk together, as you would to make a vinaigrette, and pour over the corn mixture.
7
Mix together gently so everything is coated well, and then fold in the cilantro and scallions.

106

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Black Bean Avocado Salsa with Corn falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Black Bean Avocado Salsa with Corn

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