If you want to jazz up a corn and black bean salad, serve it in an avocado half.
I’ve done this with peeled avocado halves and also have served them with the shell on, thereby letting each person scoop the avocado and corn mixture out of the shell.
Try to cut the avocados right before you’re serving the meal, but if you have to hold them for awhile, brush all the cut surfaces with lemon or citrus juice to prevent discoloration.
The filling for the avocado is a mix of corn and black beans, green onions, cilantro and chunky salsa.
I generally do not serve Corn & Black Beans in Avocado Beans with a dressing over the top, but you can. I would serve cilantro chili pepper vinaigrette or a plain vinaigrette if you would like to have one to offer.
To keep the avocado from rolling around in the plate, cut a small slice off the bottom to steady it.
Corinne Cook is a columnist for The Advocate. Reach her at email@example.com.