Black Bean Avocado Salsa with Corn (Guy Fieri) |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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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 |
Directions:
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. Allow to cool slightly prior to removing the kernels and transferring to a large bowl.
3. Add the cherry tomatoes, avocados, black beans and onions to the grilled corn kernels.
4. 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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