Tomato, Avocado, Corn & Black Bean Salad

By [e-mail]

Very Good. Serve with grilled chicken or pork.

Ingredients

• 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

Preparation

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.