- 1 can of black beans drained and rinsed
- 2 avocado's diced
- 1 ear of corn
- 1/2 red onion chopped
- handful or chopped fresh cilantro, about 2 tbl chopped
- 1 lime juiced
- 2 tbl olive oil
- 1/2 tsp cumin
- 1/2 tsp of salt
fresh off the cob corn brings me back. way back. memories of my childhood flash before my eyes. did you know farms existed on long island? i am not talking about small nurseries you pick pumpkins at, i am talking full fledged farms. when i was a lot younger my grandmother used to take us to pick fresh corn. i remember walking through fields and carrying bags back to the house for bbq’s. as we shucked the corn in the yard she would always sneak my sister and i an extra cob to eat fresh. there is nothing like raw, sweet, fresh corn on the cob that was just shucked. it’s an experience, trust me.
the other night i was served a corn salad. anything with raw corn gets me excited. e and i ended up talking corn all weekend. when we talk food it can last hours, sometimes days. what can we add? what didn’t the dish need? spices? you get the picture. we went to work, basically, talked about the perfect corn salad.
the day of the bbq it all came together. we lined up ingredients and got to work.
corn, bean & avocado salad
- in a bowl add your beans, chopped avocado, onion, and cilantro.
- in a measuring cup or bowl, whisk together the dressing ingredients: lime juice, olive oil, cumin and salt.
- pour over salad and mix.
i let this sit in the fridge for about 2 hours covered. it was delish. fresh with a hint of spice and the corn, it just brought me back.