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Tomato, Avocado, Corn & Black Bean Salad


Very Good. Serve with grilled chicken or pork.

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  • 2 ears fresh corn
  • 1 small red onion
  • 5 T olive oil
  • Kosher salt
  • 1 t. cumin seeds
  • 1/4 C lime juice
  • 1 t. minced jalapeno
  • 4 med-lge tomatoes, cored, seeded & cut into 1" chunks
  • 1/2 C drained black beans, rinsed
  • 1/2 loosely packed chopped cilantro
  • 1 avocado, diced
  • Freshly ground pepper
  • 1 scallion, diagonally sliced



Step 1

Heat grill to med. hi. Remove thick, outer leaves of corn husk. Peel back inner leaves, being careful to leave them attached to the cob. Remove the corn silk & fold inner leaves back over corn.
Cut onion into 1/2" slices. Thread on skewers, brush liberally with olive oil & season with salt.
Grll corn & onion slices, turning once so that they brown on both sides, 8-10 min. Grill corn 10-15 min. Set aside to cool. Cut kernels off cob and cut onion slices into 1/2" dice.
Heat small skillet over med. heat. toast cumin seeds until fragrant, @ 20 sec. Crush in spice gringer. Combine cumin seeds. lime juice, jalapeno & 1 t salt in small bowl. Gradually whick in 5 T olive to blend.
Lightly season tomato with salt. Tranfer to med bowl & add corn, onion, black & cilantro. Drizzle vinaigrette over salad & toss gently. Fold in avocado. Season with salt & pepper. Garnish with scallion & serve immediately.

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