Black Bean Avocado Salsa with Corn

By Cathie davidson

Ingredients

• INGREDIENTS:
• Serves:
• 4 servings
• 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

Details

Servings 1
Adapted from dadt.com

Preparation

Step 1

INGREDIENTS:
Serves:
4 servings

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