Roasted Corn, Avocado and Tomato Salad
I was preparing for a Super Bowl Party and just happened to have two perfectly ripe avocados which is where this recipe began.
4 ears of corn or 2 c. of frozen corn
1 T. extra virgin olive oil
1 pint grape tomatoes
2 medium avocados
.5 c. thinly sliced red onion
1 can black beans, drained and rinsed
.5 c, extra virgin olive oil
.5 c. packed chopped fresh cilantro
Zest of a lime
2 T. freshly squeezed lime juice
Salt and freshly ground black pepper to taste
Husk the corn and cut the kernels from the cob.
Heat the T. of olive oil in a large skillet over medium high heat and sauté the corn for 3 minutes, stirring constantly, until slightly tender and slightly browned. Transfer to a large bowl. Cool to room temperature.
Cut the grape tomatoes in half.
Cut the avocado into ½ inch pieces.
To make the dressing: in a small bowl, whisk together the .5 cup olive oil, chopped fresh cilantro, lime zest and lime juice. Add a pinch of salt and a few grinds of black pepper.
To the large bowl with the corn, add the halved tomatoes, diced avocado, red onion and black beans.
Pour in the dressing and toss gently.
Add additional salt and pepper to taste as desired.