Aug
07
2013
Sweet Corn, Grape Tomato and Black Bean Salad in an Avocado
What You’ll Need:
- 2 Avocados (seeded, halved and peeled)
- Juice of 1 1/2 Limes, roughly 3 Tbs
- 1/4 Cup Olive Oil
- 1 Cup Fresh Corn Kernels (2 ears)
- 1 Cup Black Beans, Cooked*
- 1 Cup Grape Tomatoes, Halved
- 1/4 Cup Fresh Cilantro, Chopped
- Salt and Pepper to taste
What You’ll Do:
*Prepare the black beans the night before you are ready to make the salad.
- Soak 1 cup of dried black beans in 3 cups of water overnight in the refrigerator. Drain the water and put the soaked beans in a medium sized heavy bottomed saucepan or dutch oven. Add 1 qt of water to the pan. Bring to a boil and then reduce to a simmer and cook for 1-2 hours or until beans are tender.
- Brush the avocados with lime juice.
- Combine the remaining lime juice, olive oil, corn, beans, tomatoes and cilantro in a large bowl and season with salt and pepper.
- Spoon the mixture evenly into the four avocados.
