Corn Black Bean Avocado Tomato Salad Recipe 465

CORN AND AVOCADO SALAD

Steps:

• In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse the corn in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob, and place them in a large bowl.
• Toss the avocados with the lemon juice and add them to the bowl with the corn. Add the tomatoes, red peppers, onion, jalapeno peppers and lime zest to the bowl.
• Whisk the lime juice, olive oil, 2 teaspoons kosher salt, black pepper, garlic, and cayenne pepper together in a small bowl and pour over the vegetables. Toss well. Keep refrigerated until ready to serve.

TOMATO, AVOCADO, CORN & BLACK BEAN SALAD

Steps:

• Heat a gas grill to medium high or prepare a medium-hot charcoal fire. Remove the thick, outer leaves of the corn husk. Peel back the inner leaves, being careful to leave them attached to the cob. Remove as much of the corn silk as pos­sible and fold the inner leaves back over the corn. It's fine if some of the kernels show through the gaps inthe leaves.
• Trim the ends of the onion, peel it, and cut it into 1/2-inch slices. Thread the slices on skewers, brush liberally with olive oil, and season with salt.
• Once the fire is hot, put the corn and skewered onion slices on the grate and cover the grill. Grill the onion slices, flipping once so that they brown on both sides, for 8 to 10 min. total. Wrap the slices in foil and set aside; they'll continue to cook and soften a bit before they cool. Grill the corn for 10 to 15 min., flipping often until the husk is very charred and the kernels feel cooked when pressed with a fingernail; some of the kernels will be browned. Set aside to cool slightly before cutting the kernels off the cobs. Coarsely chop the cooled onion slices into 1/2-inch dice.
• Heat a small skillet over medium heat. Toast the cumin seeds in the hot, dry pan, shaking frequently, until fragrant, about 20 seconds. Seal the seeds in a plastic bag and coarsely crush them with a rolling pin or heavy pan (or use a coffee or spice grinder or mortar and pestle).
• Combine the cumin seeds, lime juice, jalapeño, and 1 tsp. salt in a small bowl. ­Gradually whisk in the 5 Tbs. of oil to blend.
• Lightly season the tomato chunks with salt. Transfer to a medium bowl and add the corn, onion, black beans, and cilantro. Drizzle the vinaigrette over the salad and toss gently. Fold in the avocado. Season to taste with salt and pepper. Garnish with the scallion and serve immediately.

CORN, BLACK BEAN, AVOCADO, & TOMATO SALAD RECIPE - (4.6/5)

Steps:

• Toss chopped avocado with juice from 1 small lime. In a large bowl, combine avocado, grape tomatoes, black beans, corn, and cilantro. Stir in olive oil, red wine vinegar, salt, and pepper and stir to coat. Refrigerate until you are ready to serve.

CUCUMBER, BLACK BEAN, AVOCADO, CORN & TOMATO SALAD RECIPE - (4/5)

Steps:

• Place the cucumber, black beans, corn, red pepper, cherry tomatoes, and chopped cilantro in a bowl. Squeeze the fresh juice from the lime onto the salad, and stir well. Mix in the avocado right before serving, season with salt and pepper. Enjoy! Note: Tastes better after marinating in the lime juice for a while, so you could easily make this the night before eating.

BLACK BEAN AND CORN SALAD WITH AVOCADO AND TOMATO

Steps:

• Mix all, through salt and pepper.
• Divide salad in serving bowls, mounding it in the middle.
• Fan avocado slices along one side of bowl.
• Fan tomato slices along other side of bowl.
• Add a wedge of lime on each bowl or plate.
• If desired, garnish with cilantro.
• Note-you can prepare a few hours ahead to give flavors time to blend. We ate it 2 days later, and it was still good.

AVOCADO, BLACK BEAN, CORN & TOMATO SALAD

Steps:

• In a liquid measuring cup, whisk Good Seasons salad dressing following directions on the pouch, but substitute water for the juice of 2 limes.
• Layer ingredients into a large bowl.
• Pour salad dressing on top and gently toss.
• Let sit, covered, in fridge for a couple hours - if you can wait that long!
• Serve with tortilla chips.

BLACK BEAN AND AVOCADO SALAD

Steps:

• Drain and rinse black beans, black eyed peas, and corn. Add diced tomatoes, cilantro, avocado, lime, and dressing. Rinse the beans to remove the starchy water from the can. Here you can see the bubbles from the starch. Once the bubbles are gone, you've rinsed thoroughly. Mix gently to combine while avoiding crushing the avocados. Serve immediately, with tortilla chips if desired. Store leftovers in the fridge, covered, for no more than two days. If you think you won't use it all at once, reserve part in advance and do not add avocados until serving that portion