Ingredients
Scale
2 ears shucked corn, grilled
6 tablespoons extra-virgin olive oil, divided
1 Walla Walla onion, sliced into 4 large slices
1 avocado, peeled, halved, and pitted
1 marinated roasted red pepper, chopped
1/2 cup chopped fresh cilantro
3 tablespoons fresh lime juice
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (15-ounce) can S&W Black beans with jalapeno, rinsed and drained
Instructions
- Preheat grill to high heat.
- Using 2 tablespoons of olive oil, coat the corn and onion slices, add salt and pepper and grill them in a grill pan.
- Once you remove the corn from the grill, let it cool, then cut the kernels from ears of corn and place them in a large bowl.
- Chop onion, roasted pepper, and add to the bowl.
- Add remaining 4 teaspoons olive oil, cilantro, lime juice, cumin, salt, black pepper, and black beans to the bowl and toss well.
- Cut avocado into thin slices and place on top of salad.
- Serves 2 for a main dish or 4 for a side.