Roasted Corn & Avocado Salad

Summer is officially flying by!

It’s that time of year when fresh corn starts making its appearance at the local farmers markets. I don’t know about you, but I always look forward to that first batch of sweet corn. Grilled, boiled, or thrown into a salad, it’s hard to be beat!

So today, I have the perfect summer dish to eat al fresco and take to a picnic, BBQ or potluck. More importantly, eating this fabulous creation will make you feel all glorious and healthy.

The ingredients are simple.

Tender, roasted corn,  juicy grape tomatoes, buttery avocado, black beans and fresh cilantro, it’s like summer in a bowl. The best part about this salad is that it can be served with pretty much anything (and it’s pretty awesome on its own) but be prepared as it may just outshine your entree.

I’m talking flavor for days.

Yes, the flavor profile of this salad will rock your world, but the simplicity of the recipe is equally thrilling. If you’re feeding a big group or family, I strongly recommend playing it safe and doubling the recipe.

Honestly, this may be my favorite salad that I’ve ever made.

Roasted Corn and Avocado Salad


4 large ears sweet corn, husks removed
1 cup canned small black beans, drained and rinsed
3/4 cup diced red bell pepper
3/4 cup minced red onion
1/4 cup chopped fresh cilantro
1 tbsp. minced jalapeno
1 1/2 cups seeded, diced tomatoes
6-8 leaves red leaf lettuce

Dressing:
1/2 cup freshly squeezed lime juice (or a mix of lemon & lime juice)
1/3 cup extra virgin olive oil
1/4 red wine vinegar
1 tbsp. minced garlic
1 tbsp. ground cumin
2 tsp. chili powder
3/4 tsp. salt
pinch of cayenne (optional)

Preheat oven to 400 degrees. Lightly oil a rimmed baking sheet. Cut the kernels from the corn cobs; hold a cob upright on the chopping board end down. Slide the knife blade vertically down the length of the cob, cutting away the strip of kernels. Turn the cob slightly and repeat around the ear to remove all the kernels. Put the kernels on the baking sheet and roast in the oven until slightly shriveled, golden brown, and aromatic, about 15 minutes, turning with a spatula once or twice.

For the dressing: whisk together the lime juice, olive oil, vinegar, garlic, cumin, chili powder and salt in a small bowl. Add the cayenne if using. Toss the corn with the black beans in a large bowl, then toss in the red pepper, onion, cilantro, and jalapeno. Gently stir the dressing into the corn mixture and taste the salad for seasoning, adding more salt, or cayenne to taste. Let sit for at least 30 minutes before serving.

Just before serving, peel and pit the avocados and cut them into 1/2-inch pieces. Gently stir the avocados and tomatoes into the salad. Set the lettuce leaves on individual plates, spoon the salad into the center of the leaves, and garnish with lime wedges. Enjoy!