Black Bean Avocado Salsa with Corn II
Black Bean Avocado Salsa with Corn II
Ingredients
- 1 cup canned corn, rinsed and drained
- 3 tablespoons extra-virgin olive oil, separated into 1 for skillet and remaining 2 for mixture
- 1/2 medium red onion, finely diced
- 1 cup quartered cherry tomatoes
- 2 ripe but firm avocados, pitted and diced
- One 15.5-ounce can black beans, drained
- 1/4-1/2 teaspoon agave syrup
- 1/2 teaspoon ground cumin
- 1/4 teaspoon minced garlic
- Juice 2 limes
- 1 serrano chile, seeded and finely diced (optional)
- Pinch cayenne pepper
- Sea salt and freshly ground black pepper
- 3 tablespoons chopped fresh cilantro
- 2 scallions, finely chopped (greens only)
Instructions
- In a medium size skillet, heat 1 teaspoon Olive oil to medium heat
- Using a wooden spoon, gently place corn and chopped red onion into the skillet
- Increase heat to medium-high, cook until onion and barely opaque and corn is nicely browned, about 5 minutes.
- Allow corn/onion mixture to cool slightly, then transfer to a large bowl.
- Add the cherry tomatoes, avocados and black beans to the onions and corn kernels.
- In a small bowl, mix together the remaining olive oil, agave, cumin, garlic, lime juice, serrano pepper, cayenne, then salt and black pepper to taste.
- Whisk together, as you would to make vinaigrette, and pour over the corn mixture.
- With a spoon, gently mix together so everything is coated well, and then fold in the cilantro and scallions.
Adapted from a Recipe by Guy Fieri
