Tomato, Avocado, Corn & Black Bean Salad

FavoriteLoadingAdd to Recipe Box

Tomato, Avocado, Corn & Black Bean Salad

Recipe for Tomato, Avocado, Corn & Black Bean Salad

Serves four to six.
This recipe for Tomato, Avocado, Corn & Black Bean Salad takes a bit of time to assemble but the taste is worth the effort. I love salads that use avocado and this recipe is another way to use avocados. There are a few things in this recipe that I change. I don’t like a strong taste of cumin so I just add a bit at a time until I get the taste that I am hoping to achieve. I also do not like cilantro so I substitue parsley for it. This recipe can be found in the September 2003 Fine Cooking Magazine.

INGREDIENTS for Tomato, Avocado, Corn & Black Bean Salad

  • 2 ears fresh Corn, unhusked
    1 small red Onion
    5 tablespoons Extra-Virgin Olive Oil; more for brushing
    Kosher Salt
    1 teaspoon Cumin Seeds
    ¼ cup fresh Lime Juice
    1 teaspoon minced fresh Jalapeňo
    4 medium-large ripe Tomatoes, cored, seeded, and cut into 1-inch chunks
    ½ cup drained canned Black Beans, rinsed
    ½ cup loosely packed Cilantro Leaves, chopped
    1 medium Avocado, halved, pitted, peeled, and cut into medium dice
    freshly ground Black Pepper
    1 Scallion (white and green parts), thinly sliced at a sharp diagonal

METHOD for Tomato, Avocado, Corn & Black Bean Salad

Heat a gas grill to medium high or prepare a medium-hot charcoal fire. Remove the thick, outer leaves of the corn husk. Peel back the inner leaves, being careful to leave them attached to the cob. Remove as much of the corn silk as possible and fold the inner leaves back over the corn. It’s fine if some of the kernels show through the gaps in the leaves.

Trim the ends of the onion, peel it, and cut it into ½ -inch slices. Thread the slices on skewers, brush liberally with olive oil, and season with salt.

Once the fire is hot, put the corn and skewered onion slices on the grate and cover the grill. Grill the onion slices, flipping once so that they brown on both sides, for 8 to 10 minutes total. Wrap the slices in foil and set aside; they’ll continue to cook and soften a bit before they cool. Grill the corn for 10 to 15 minutes, flipping often until the husk is very charred and the kernels feel cooked when pressed with a fingernail; some of the kernels will be browned. Set aside to cool slightly before cutting the kernels off the cobs. Coarsely chop the cooled onion slices into ½ -inch dice.

Heat a small skillet over medium heat. Toast the cumin seeds in the hot, dry pan, shaking frequently, until fragrant, about 20 seconds. Coarsely crush the seeds in a mortar, a coffee or spice grinder, or seal them in a plastic bag and crush them with a rolling pin.

Combine the cumin seeds, lime juice, jalapeňo, and 1 teaspoon salt in a small bowl. Gradually whisk in the 5 tablespoons of oil to blend.

Lightly season the tomato chunks with salt. Transfer to a medium bowl and add the corn, onion, black beans, and cilantro. Drizzle the vinaigrette over the salad and toss gently. Fold in the avocado. Season to taste with salt and pepper. Garnish with the scallion and serve immediately.

More Fine Cooking

Fine Cooking SubscriptionI love the Fine Cooking magazine. It is full great recipes, food tips, and product reviews. For a one year subscription there are six issues. I find this is perfect as there is so much in each issue that a monthly publication would be overwhelming. I recommend you subscribe for yourself and giving it as a gift.

About Pat Tate

Always a very busy person Pat has been interested in cooking and collecting recipes. In an effort to sort out a mound of favorite recipes and to be able to pass them on to the next generation she started this site Family, Foods, and Friends. Again she invites people to join her and to share their cooking adventures.

Related Posts:

Subscribe without commenting