3sweet chili peppersorange and yellow, could use bell peppers if desired, diced
1smallred onionfinely chopped
2jalapenosseeded and chopped
1tablespoonextra virgin olive oil
15ouncescan black beansdrained and rinsed
Kosher salt and freshly cracked black pepperto taste
1pintcherry tomatoeshalved or quartered, depending on size
2Hass avocadoshalved, seeded and diced
fresh cilantrochopped, to taste
3tablespoonslime juice(1 ½ limes) fresh squeezed
Kosher saltto taste
¼cupextra virgin olive oil
GRILL THE CORN
Grill corn on the cob directly on the grill, about 15 to 20 minutes.Allow it to cool enough to touch, then cut the kernels off the cob into a bowl; set aside.
MAKE THE DRESSING
In a small jar, with a lid, add the lime juice, salt, chili powder, and olive oil. Using a Microplane, grate in the garlic; whisk together. Put the lid on the jar and shake well to combine; set aside.
COOK THE RAW VEGGIES
Heat olive oil in a large non-stick pan over medium-high heat; add chili peppers, jalapenos and onions saute until they are softened and begin to brown, about 5 to 7.Pour the black beans and corn into the pan with the other vegetables; cook until warmed through, about 2 to 3 minutes.Give the dressing one last shake and add it to the pan; toss to coat evenly. Adjust seasoning with salt and pepper.Remove from the heat and allow it to cool slightly.
COMBINE THE SALAD
Meanwhile, slice tomatoes into quarters or cut in half and dice the avocado and place into a large bowl. Squeeze in some of the juice from the remaining ½ lime into the bowl; toss well to coat. Season with salt to taste; set aside.It's really important for the avocado to be coated with lime juice to prevent it from turning brown from oxidation.
Pour the slightly cooled vegetable mixture into the bowl with the tomatoes and avocado.Add chopped cilantro, to taste and gently fold together until well incorporated.Serve garnished with extra cilantro, if desired.
Give the dressing one last shake and add it to the pan; toss to coat evenly. Adjust seasoning with salt and pepper. Remove from the heat and pour the mixture into the bowl with the tomatoes and avocado; Add chopped cilantro, to taste and gently fold together until well incorporated.
Serve garnished with extra cilantro, if desired.
This grilled corn and black bean salad takes less than 30 minutes to make and can be made on-demand or made 4 to 8 hours in advance. In fact, you probably should because it gets better the longer it sits. When doing so, keep it covered in a refrigerator or cooler and with all that lime juice, the avocado only oxidizes slightly.Recipe Adapted from Food Network Kitchens
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