Ingredients
1 can Black Beans
1 Large Avocado
3 Tomatoes on the Vine
3/4 tablespoon Salt
1/4 tablespoon Cracked Pepper
1/2 tablespoon Garlic Powder
2 ears Corn on the Cob
3/4 Bell Pepper (Any Color)
1/2 Jalapeño Pepper
2 ounces Balsalmic Vinaigrette
6 Green Onions
1 Lemon
1 ounce Cilantro
Preparation
Strain and rinse beans in colander
Trim both ends of corn, and remove husk
Remove stem and seeds from jalapeño and bell peppers
Wash all produce thoroughly
Grill corn, or roast over open flame, turning frequently until evenly browned. Set aside to cool
Scoup out inner seeds and flesh from tomatoes (set aside for other use - or add a pinch of salt and have yourself a tasty snack!)
Halve avocado, remove pit/shell, and cut into quarter-inch cubes
Chop tomatoes and bell pepper
Mince jalapeño and green onions
Standing corn vertically on it’s thicker end, carefully slice corn from cob evenly top to bottom.
Squeeze juice from lemon (using a press or strainer to catch seeds)
Add all ingredients to large bowl, and mix. Add additional lemon, dressing and/or spices to taste.
