Charred corn, black bean and avocado salad
Summary
Unleash the true flavors of summer with the Charred corn, black bean, and avocado salad. Bursting with zesty freshness and a hint of smoky allure, this salad promises to take your tastebuds on a journey of texture and flavor that’s both nutritious and downright delightful.
Ingredients
- Fresh corn on the cob: 2 (medium-sized)
- Black beans: 1 cup (240ml)
- Avocado: 1, diced
- Cherry tomatoes: ½ cup (120ml), halved
- Red onion: ¼ cup (60ml), finely diced
- Fresh cilantro: 3 tbsp (45ml), chopped
- Lime juice: 2 tbsp (30ml)
- Olive oil: 2 tbsp (30ml)
- Salt and pepper: to taste
Time: Prep: 15 minutes; Cook: 10 minutes; Total: 25 minutes
Serves: 2
Nutritional Facts per Serving
- Calories: 360
- Protein: 11g
- Carbohydrates: 42g
- Dietary Fiber: 13g
- Sugars: 6g
- Fat: 20g
- Saturated Fat: 3g
- Cholesterol: 0mg
- Sodium: 240mg
Instructions
- Preheat your grill or stovetop pan over medium-high heat.
- Husk the corn and place them on the grill, rotating them occasionally, until charred all over – about 7-10 minutes.
- Once cooled, slice the corn kernels off the cob and place them in a mixing bowl.
- To the bowl, add black beans, diced avocado, cherry tomatoes, red onion, and chopped cilantro.
- Drizzle the salad with olive oil and lime juice. Mix well.
- Season with salt and pepper to taste. Give it one final toss, ensuring everything is well-combined.
Tips
- For added depth, consider roasting the cherry tomatoes briefly until they’re just bursting.
- Always use fresh lime juice over bottled for the freshest flavor.
- If the avocado is too ripe, consider adding it right at the end to avoid it becoming mushy during the mixing process.
Serving Suggestions
- This Charred corn, black bean and avocado salad can be a meal in itself or paired with grilled chicken or shrimp.
- Serve atop a bed of fresh arugula or mixed greens for added volume and nutrients.
- Consider a sprinkle of feta or cotija cheese for a creamy, salty contrast.
The Beauty of Simplicity!
Salads don’t have to be boring, and the Charred corn, black bean, and avocado salad is living proof. Every forkful screams of summer – the char of the grill, the creaminess of avocado, the zestiness of lime. It’s a symphony of textures and flavors that doesn’t just satisfy hunger, but also the soul. With AH7, you learn that health doesn’t have to come at the cost of flavor. Dive into this recipe, treat your taste buds, and remember – the best meals are often the simplest ones. Ready to create? Let’s get cooking and savor every bite of this culinary masterpiece!
Charred corn, black bean and avocado salad
Nutritions
Ingredients
- Fresh corn on the cob: 2 medium-sized
- Black beans: 1 cup 240ml
- Avocado: 1 diced
- Cherry tomatoes: ½ cup 120ml, halved
- Red onion: ¼ cup 60ml, finely diced
- Fresh cilantro: 3 tbsp 45ml, chopped
- Lime juice: 2 tbsp 30ml
- Olive oil: 2 tbsp 30ml
- Salt and pepper: to taste
Instructions
- Preheat your grill or stovetop pan over medium-high heat.
- Husk the corn and place them on the grill, rotating them occasionally, until charred all over – about 7-10 minutes.
- Once cooled, slice the corn kernels off the cob and place them in a mixing bowl.
- To the bowl, add black beans, diced avocado, cherry tomatoes, red onion, and chopped cilantro.
- Drizzle the salad with olive oil and lime juice. Mix well.
- Season with salt and pepper to taste. Give it one final toss, ensuring everything is well-combined.
Notes
Always use fresh lime juice over bottled for the freshest flavor.
If the avocado is too ripe, consider adding it right at the end to avoid it becoming mushy during the mixing process.
This Charred corn, black bean and avocado salad can be a meal in itself or paired with grilled chicken or shrimp.
Serve atop a bed of fresh arugula or mixed greens for added volume and nutrients.
Consider a sprinkle of feta or cotija cheese for a creamy, salty contrast.
Leave a Reply