Time 10m Number Of Ingredients 13 Steps:
Add everything to a large bowl. Stir. Taste and add more salt/pepper/cayenne as needed. Cover and let sit in the refrigerator for 1 hour or up to 1 day before enjoying. I find its flavor is best after an hour or so. (The lime juice and red onion keeps the avocado from turning brown.)
Time 20m Yield 4 servings Number Of Ingredients 15 Steps:
Preheat the grill over medium-high heat. Rub the shucked corn with olive oil and place onto the grill and cook until nicely charred on all sides, about 5 minutes per side. Allow to cool slightly prior to removing the kernels and transferring to a large bowl. Add the cherry tomatoes, avocados, black beans and onions to the grilled corn kernels. Mix together the 2 tablespoons olive oil, agave, cumin, garlic, lime juice, serrano, cayenne, and salt and black pepper to taste in a separate bowl. Whisk together, as you would to make a vinaigrette, and pour over the corn mixture. Mix together gently so everything is coated well, and then fold in the cilantro and scallions.
Time 2h15m Yield 10 Number Of Ingredients 12 Steps:
Mix black beans, corn, tomatoes, red bell pepper, jalapeno pepper, cilantro, red onion, lime juice, vinegar, salt, and black pepper in a bowl; fold avocado into the mixture. Cover bowl with plastic wrap, putting it right on top of salsa; chill at least 2 hours.
Time 10m Yield 6 Number Of Ingredients 10 Steps:
Mix black beans, corn, cilantro, red onion, lime juice, oil, hot sauce, cumin, salt, and pepper together in a large bowl. Lightly toss in avocado immediately before serving to ensure it does not turn brown.
Time 45m Yield 11 cups. Number Of Ingredients 9 Steps:
In a very large bowl, combine the first eight ingredients. Cover and refrigerate until serving. Serve with tortilla chips.
Time 15m Yield 1 batch Number Of Ingredients 9 Steps:
Mix all ingredients together and refrigerate over night. Stir and serve with tortilla chips.
