Almost overnight, it seems, all the trees are green and full, the snow on the peaks is dissipating, and the trails are dry enough to hike, run, and bike on. We’ve all been outside as much as possible, and it’s got me craving fresh, light dishes full of summer flavor. This Summer Corn, Black Bean, and Avocado Salad with Chili Lime Vinaigrette is hitting the spot in a big way.
Corn on the cob just says summer to me. I love it eaten straight off the cob, kernels bursting with a sweet, satisfying snap. Here in Colorado people get all crazed about Olathe corn, which is indeed super sweet and delicious, but it doesn’t show up until later in the summer, and people, I’m not waiting. Besides, grilling brings out all the honeyed juiciness to the surface of even sub-par corn. When seared on high heat to the point of charring, the corn becomes sweet and almost caramelized, while still retaining its juicy pop. So good.
It gets super zingy and delicious, though, when you start mixing it up with other stuff. Corn plays well with other fresh, raw veggies like tomato, sweet pepper, red onion, and of course, avocado (always avocado). Black beans add a satisfying heft. Parsley (or cilantro, if you must – it is not my thang) adds a thread of clean herbalness and a pretty pop of green.
The vinaigrette, though, is the shiznit. It ties everything together with zippy chili powder, tangy lime juice, a touch of smoke, and silky olive oil. I mean, hello.
I call this a salad, but it also performs beautifully as a dip, scooped up with crisp tortilla chips, or as a salsa, served alongside grilled chicken or fish. It would be a great salad to take camping, because it stays fresh and crisp for a couple days. Me, I like it straight out of the bowl – sometimes as a main meal, even – eaten in big luscious spoonfuls. And because it’s so light and clean, I can eat the whole entire bowl if I want. Not that I’ve done that. Nope.
Summer Corn, Black Bean, and Avocado Salad with Chili Lime Vinaigrette
- Prep Time: 30 mins
- Total Time: 30 minutes
- Yield: 8 generous servings 1x
- Category: salads, sides, dips
Description
Meet your new favorite BBQ side. Fresh, clean, and full of tangy-spicy-sweet flavor, this salad/dip/salsa satisfies a multitude of summer cravings.
Ingredients
SALAD
4 ears sweet corn, shucked
olive oil, for brushing
2 15-oz cans black beans, rinsed and drained
1 medium sweet red, orange, or yellow bell pepper, diced
1 large heirloom tomato, diced
1/2 red onion, diced
1 large avocado, diced
VINAIGRETTE
3 TB fresh lime juice
1/4 cup extra-virgin olive oil
1 tsp chili powder
1 tsp kosher salt
1/4 tsp Liquid Smoke
Instructions
- Heat a grill pan or outdoor grill on high heat. While it’s heating, make the vinaigrette by combining all ingredients in a medium bowl or mason jar and stirring or shaking to combine.
- Rub or brush the shucked corn with olive oil and place it on the grill, turning every few minutes, until the corn is speckled with charred, caramelized spots. Remove the corn and let it cool slightly, then use a sharp knife to cut the kernels off the cobs.
- Add the beans and the diced pepper, tomato, and onion. Pour in the vinaigrette. Stir gently until the vinaigrette is distributed uniformly throughout the salad. Taste and adjust seasoning if needed.
- Just before serving, gently mix in the diced avocado.
- Serve as a side dish, as a dip for chips, or as a chunky salsa atop chicken or fish
- Refrigerate leftovers in an airtight container.
Notes
… For the most pleasing texture, cut your veggies into roughly the same size – small dice.
… If you’re not going to consume the entire salad in one meal, I highly recommend you add avocado only to the portion you think you’re going to use, reserving the remainder for future use. Avocado can get a little mushy if not eaten right away.
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