Black Bean, Corn, Tomato & Avocado Salad

This is a perfect salad for a summer day. It would also make a yummy salsa to a Burrito Bowl. If you double the ingredients this would also be a great salad to take to a BBQ or Beach Party. 

Black Bean, Corn, Tomato & Avocado Salad

Black Bean, Corn, Tomato & Avocado Salad


Serves 4-6

Black Bean, Corn, Tomato & Avocado Salad
  • 2 cans black beans, drained & rinsed
  • 2 ears of corn
  • 2 cups chopped tomatoes
  • 3-4 green onions, chopped
  • 2-3 limes, juiced
  • 2 avocados, chopped
  • 1 cup cilantro, chopped - optional


  • Roast

    Roast the corn on the cob on your grill. Place the entire cob (leaving the husk on) on the grill. Roast over medium high heat for about 20-30 minutes. The husks will blacken, so turn them every 10 minutes or so. Suddenly you’ll start to smell the corn steaming in its husks (it’ll be amazing), and you’ll know its almost done.

    Once they’re fully roasted, let them cool about 15-20 minutes and remove the husks. Then take a knife and cut down the edge of the corn - add the corn kernels to a large bowl. (You can also boil the corn in a large pot of water on the stove or roast it in your oven.)

    Assemble

    Drain and rinse the black beans and add them to the corn. Add in the tomatoes, green onions, lime juice, and avocados and gently mix together.

    You can eat this right away or let marinate a few hours in the refrigerator. 

    Black Bean, Corn, Tomato & Avocado Salad

    Black Bean, Corn, Tomato & Avocado Salad