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Vermont Kitchen Supply

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Black Bean & Charred Corn Salad with Avocado

Black Bean & Charred Corn Salad with Avocado
 
1 tbsp olive oil

2 c corn kernels (2 large ears, or frozen)

1/2 sm red onion, peeled and diced 1 tbsp any Made In Napa Valley Herbed Rub

1 15 oz. can black beans, rinsed and drained
1/2 c basil leaves, minced
1 c seeded and diced tomatoes (about 3 medium Roma)

1 avocado, halved, pitted and diced

3 tbsp lime juice (1 1/2 limes)

Kosher salt and freshly ground black pepper
 
Heat oil in a large skillet over med-high heat. Add corn, onion and herbed rub, and sauté 5 to 7 minutes, until corn begins to brown, stirring frequently. Remove from heat and allow to cool.
Add the remaining ingredients to the corn mixture, stir to combine and season to taste with salt and pepper.

Serves 4 to 6.