Ingredients
For The Salad:
- 2 large ears of corn shucked
- 1 teaspoon olive oil
- ¾ teaspoon ground cumin
- Salt and pepper
- 1 can dark-red kidney beans (14 ounces) drained and rinsed
- 1 can cannellini beans (14 ounces) drained and rinsed
- 1 can black beans (14 ounces) drained and rinsed
- ½ cup green onions sliced
- ½ jalapeño sliced, for garnish
For The Dressing:
- 1 small avocado mashed
- 2 tablespoons fresh lime juice plus more, for garnish
- ¼ cup salsa of choice
- ½ cup cilantro very tightly packed
- ¼ teaspoon sea salt
Instructions
- Preheat your grill to high heat. Meanwhile, rub the ears of corn with the olive oil, then rub with cumin and a pinch of salt and pepper.
- Grill the corn, turning every 6-9 minutes, until nice and charred. This takes 15-20 minutes. Set aside until cool enough to handle.
- While the corn cools off, add all the beans into a large mixing bowl. Use a paper towel to gently press them to remove any excess liquid. Add in the green onions and stir to combine.
- Use a very sharp knife to cut off the cooked corn kernels. Add into the bowl with the beans, and stir to combine.
- Add all the dressing ingredients to a small food processor and process until smooth and creamy, stopping to scrape down the sides frequently.
- Pour the dressing over the corn and bean salad, and stir until well-coated. Season to taste with salt and then squeeze over the juice of ½-1 lime, according to your preference. Garnish with jalapeño slices.
- Cover and refrigerate for at least 2 hours.
- Enjoy!
