Corn, Blackbean and Avocado Salad

Hello Everyone,

Sorry for the brief hiatus in postings. We took a little trip (long drive) to Maine this past week to visit my boyfriend’s family. Yes, this Jersey Girl was communing with wild turkeys, and, well, not a whole heck of a lot else. It rained for most of our stay. Sweet. Let’s just say, it’s good to be back. We did manage to have a nice, dry day in Portland. What a great little city. If you get up there definitely hit Bull Feeney’s on Fore Street. The most amazing sweet potato fries with horseradish mayo and curry mayo. Last time I was there I had the lamb chili which was fabulous. I so wanted to have their lamb burger this time around, but we were having lamb for dinner and I thought that twice in one day was a bit indulgent. Hey, I can show restraint now and then.

So, after putting on about 5 pounds in 4 days (did someone say restraint?) it’s time to trek my growing butt back to the lighter side. This is one of those recipes that just says summer to me. I make it over and over when Jersey corn is in season. You can serve this as a side dish or as a salsa with chips, even over fish would be delish. Add crab or shrimp and it makes a great lunch. You can also omit the Avocado if you plan to have left overs since the Avocado will eventually turn brown even with the lime juice. If you are making this a day ahead, wait to add the Avocado until just before serving. This is one of those recipes where you really need to taste as you go and adjust the ingredients accordingly. Sometimes you may need more lime juice, more tomatoes, salt, you get the picture. You can also add some chili powder or cumin to up the spice factor.

INGREDIENTS

1 (15 oz) can black beans (You can use dried if you prefer. I’m too lazy.)
1 – 2 Red Ripe Jersey Tomatoes, your choice or 4 plum tomatoes.
2 cups fresh corn kernels or frozen (but not nearly as good)
1/2 small red onion, chopped
1 Avocado, cut in 1/2 inch cubes
1 bunch of cilantro, chopped
Juice of 1 – 2 limes depending on your taste
1/4 cup olive oil
Salt
Pepper
Cayenne

In a serving bowl toss tomatoes with salt and set aside for 10 – 15 minutes to bring out juices. Add beans, corn, avocado and onion and mix well. Add cilantro, lime juice and oil. Stir to coat. Season with salt, pepper and cayenne to taste. Serve immediately, or set aside for 30 minutes for flavors to intensify.

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Author:Deborah Smith, Executive Editor

Deborah Smith is the Founder and Publisher of JerseyBites.com, a collaborative website focused on food news in New Jersey.

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5 Responses to “Corn, Blackbean and Avocado Salad”

  1. Lisa
    August 9, 2008 at 12:02 am #

    Looks great! How did you make it stand up so perfectly?

  2. Deborah, Site Administrator
    August 9, 2008 at 7:10 am #

    Ha, I know I’m a bit obsessed. I used a small funnel as a mold. Put the plate on it while it was upside down and flip. I kept it very small. Probably the only way to make it work.

  3. Furkidsmom
    August 11, 2008 at 5:24 pm #

    This looks yummy!! I am a former Jersey Girl now living in Florida. I just bought Jersey beefstakes at a produce place…they were good but not like I remember!! I love your blog!

    Sharon (Mom to Sniffie and the Florida Furkids)

  4. inland empire restaurant and food reviews
    August 11, 2008 at 7:44 pm #

    I never heard of this salad before,but it looks good!!!

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  1. Jersey Bites - Memorial Day Menu Ideas - June 5, 2009

    […] Corn, Black Bean and Avocado Salad This salad goes with everything. Great with Fish and Poultry, even as a salsa with chips. […]

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