Corn & Black Bean Salad in Avocado Boats


Corn & Black Beans in Avocado Boats

Serves 4. Recipe is by Corinne Cook, who says, “The corn and black bean mixture and the dressing can be made ahead of time. Cut and prepare the avocados right before serving. The corn and bean mixture can be served cold or hot over the room-temperature avocado half.”

2⁄3 cup cooked corn kernels, drained

2⁄3 cup black beans, rinsed and drained

¼ bell pepper, chopped

3 green onions, chopped (white and green parts)

½ cup chunky salsa, add more or less to suit your taste

Tabasco to taste

2 large ripe avocados, cut in half and seeded

Dressing for sprinkling over the top, if desired:

1⁄3 cup vegetable oil

2 tbls. red wine vinegar

1 tbl. fresh lemon or lime juice

1 tsp. chopped fresh cilantro

Generous pinch of chili powder

Generous shake of Tabasco if desired

1. In medium mixing bowl combine corn, black beans, bell pepper, green onions, salsa and Tabasco. Mix gently, cover and set aside.

2. To make dressing: In jar or bowl combine oil, vinegar, fresh lemon juice, cilantro, chili powder and Tabasco. Cover and shake or whisk to combine. Set aside until serving time.

3. To serve: Slice avocados in half and remove seed. Remove a thin lengthwise slice off the bottom to help the avocado half sit flat on plate. Spoon about ¼ cup corn and bean mixture on top of each avocado. Drizzle with salad dressing if desired. (The corn and bean mixture can be heated if you prefer serving it hot over the avocado, but it’s also good served cold.)