prep 20 min cook 10 min makes 6 servings
- 1 pint grape tomatoes
- 1 ripe avocado (a little give, but not mushy), diced
- 2 ears of fresh sweet corn (or 12 oz frozen sweet corn*)
- 2 tbsp fresh cilantro, chopped
- 1 can black beans, rinsed & drained
- 1/4 cup sweet onion, minced (if pan-roasting frozen corn*)
Honey Lime Dressing:
- Juice of 2 limes
- 3 tbsp olive oil
- 2 tbsp honey
- Sea salt and fresh cracked pepper, to taste
- 1 clove garlic, minced
- Dash of cayenne pepper
If you're using corn ON the cob, remove husks from and grill over medium heat for about 10 minutes, turning 1/4 turn every few minutes. Remove from the grill and (once it is cool enough to handle) stand cob on it's end and use a knife to cut off the kernels.
*If you're using frozen corn: Add about 1 tbsp of oil of your choice to an iron skillet and heat over med to medium heat. Once the oil is shimmering, add frozen corn and minced onion. Spread corn and onions into one layer and toss/stir occasionally, cooking for about 10 minutes. Corn and onions should start to brown and soften.Remove from heat and set aside to cool.
Slice the tomatoes in half, using this quick method.
Add all the dressing ingredients in a small bowl and whisk to combine. Set aside.
Combine the salad ingredients and honey lime dressing and mix gently, so as not to smash the avocado, until veggies & beans are evenly coated. Let the salad sit for 30 minutes in the fridge to let the flavors come together. Enjoy!