All-American Recipe Contest 2014 First Prize Winner in the Favorite 4th of July Recipe category. The author says, "Your bill of rights should include the freedom to enjoy this southwestern-inspired yet "all-in" American recipe for Avocado, Black Bean and Roasted Corn dish as a side dish, atop a salad, on tacos, on fish, on burgers, and more!"
All-American Avocado, Black Bean & Corn Salad
|2||cups||frozen sweet corn|
|6||Tbsp.||olive oil (divided)|
|1||red bell pepper, seeded and chopped|
|1||medium red onion, peeled and chopped|
|1||pt.||grape tomatoes, quartered|
|1||jalapeño pepper, halved and seeded, or more to taste|
|2||(15-oz.) cans black beans, drained and rinsed|
|2||ripe, Fresh California Avocados, peeled, seeded and chopped*|
|1/4||cup||chopped fresh cilantro|
|1/2||cup||fresh lime juice|
|1||tsp.||ground chipotle chile powder|
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
- Place frozen corn on rimmed baking sheet and drizzle with 2 Tbsp. olive oil. Stir to coat and then spread out in single layer. Roast under broiler for 3 to 4 minutes, stirring once, until starting to brown. Remove from oven and let cool.
- In large bowl, place beans, bell pepper, onion, grape tomatoes, jalapeño, beans, chopped avocado, cilantro and cooled corn. Add remaining olive oil, lime juice, vinegar, chile powder and cumin; stir until all ingredients are coated.
- Cover and chill in the refrigerator until ready to serve.
Note: *Recipe can be made ahead, even overnight. However for best results, don't add avocado until just before serving. Also, large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Serving Suggestion: Use as a side dish, topping on salad or relish for chips and tacos.