Let's eat

Corn, tomato, black bean, and avocado salad

(Wiqan Ang for The Boston Globe)
By Michelle Collins
Globe Correspondent / August 11, 2010

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Serves 4

The sweet flavor of fresh corn meshes with creamy avocado, hearty black beans, ripe tomatoes, and lime. Add a little spice with chili powder and jalapeno. Leftovers make a good filling for quesadillas, or an unexpected accompaniment to scrambled eggs.

2 tomatoes, seeded and cut into 1/4-inch dice
2 ears fresh corn, shucked, kernels removed from cob
1/4 red onion, cut into thin strips
1 jalapeno, seeded and chopped
1 can (15 ounces) black beans, drained and rinsed
1 ripe avocado, cut into 1/4-inch dice
Juice of 2 limes
1 clove garlic, finely chopped
1/4 cup fresh cilantro
1 teaspoon chili powder
1 teaspoon ground cumin
Salt, to taste

1. In a bowl combine the tomatoes, corn, onion, jalapeno, black beans, avocado, lime juice, garlic, cilantro, chili powder, cumin, and salt.

2. Stir gently but thoroughly. Taste for seasoning, and add more salt, if you like.

3. Cover and refrigerate for at least 30 minutes and for up to half a day.