Name: Fresh Summer Salad with Grilled Corn, Black Beans, Cherry Tomatoes and Avocado
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8
Cuisine: Mexican
Ingredients: ¼ cup NOOC Habanero Fused Olive Oil; 3 tbsp NOOC Key lime White Balsamic; 4 ears of corn, husk on but silk removed; 1 pint cherry tomatoes, halved; 1 can black beans, rinsed and drained; 1 pint cherry tomatoes, halved (or quartered if large); ½ red onion, diced small; 2-3 avocados, diced; ½ cup chopped cilantro; 2 jalapeños, seeded and diced small; 1 red or orange bell pepper, seeded and diced; Juice of 1 lime; ⅓ Cup Crumbled Feta; Salt and freshly ground pepper to taste

Fresh Summer Salad with Grilled Corn, Black Beans, Cherry Tomatoes and Avocado

Dre Taylor

Servings

Prep Time

15 minutes

Cook Time

20 minutes

Cuisine

Mexican

Ingredients

¼ cup NOOC Habanero Fused Olive Oil
3 tbsp NOOC Key lime White Balsamic
4 ears of corn, husk on but silk removed
1 pint cherry tomatoes, halved
1 can black beans, rinsed and drained
1 pint cherry tomatoes, halved (or quartered if large)
½ red onion, diced small
2-3 avocados, diced
½ cup chopped cilantro
2 jalapeños, seeded and diced small
1 red or orange bell pepper, seeded and diced
Juice of 1 lime
⅓ Cup Crumbled Feta
Salt and freshly ground pepper to taste

Directions

Remove silk from corn husks and soak in cold water for at least 1 hr
Grill cobs of corn (with husks on) for 15-20 mins, set aside to cool
Once corn is cooled, remove husks and slice all kernels off with a sharp knife
Add all ingredients to a large bowl and toss!

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