Black Bean Avocado Salsa with Corn

By á-2183

Guy Fieri's recipe to use with Fish Tacos
Serves 4

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

Preparation

Step 1

Preheat the grill over medium-high heat.

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.

Add the cherry tomatoes, avocados, black beans and onions to the grilled corn kernels.

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.