A beautiful corn and black bean salad in delicious creamy avocados.
Prep Time20 minutesmins
Total Time20 minutesmins
Course: Appetizer, Salad
Cuisine: Mexican
Keyword: avocado
Calories: 3437kcal
Ingredients
1cupfrozen corn kernels
1cupcooked black beans
1cupchopped tomatoes
1/2cupchopped orange pepper
1/3cupchopped fresh cilantro
3green onionschopped
8avocados
1/2Tbsplime juice
Dressing
3Tbspcanola oil
1Tbsplime juice
1tsphot pepper saucemore or less as you prefer
2clovesgarlicminced
1/2tspground cumin
1/2tspsalt
1/8tspblack pepper
Instructions
Partially thaw frozen corn by placing in sieve and running cold water over kernels. Drain well.
If using canned black beans, rinse and drain well (freeze extras).
In large bowl, combine corn, beans, tomatoes, peppers, cilantro and green onions. Mix well.
Add dressing and mix to coat evenly.
Wash avocados.
Slice in half lengthwise and remove pits.
Enlarge the pit hole a little bit by scraping out some of the avocado flesh. (Reserve scrapings by tightly covering with plastic wrap. Use for a small bowl of guacamole or as a sandwich spread.)
Use a pastry brush and brush cut side of avocado with lime juice to prevent browning.
Top each avocado half with about 1/4 cup of filling.
Garnish with cilantro and serve.
Dressing
Combine oil, lime juice, hot sauce, garlic, cumin, salt, black pepper and cayenne pepper in a well sealed jar.
Shake vigorously.
Taste and adjust seasoning.
Notes
Make the filling ahead of time and fill avocados just before serving. If you prefer not to stuff avocados, add one chopped avocado to the corn and bean mix and enjoy as is.