Black Bean, Corn, & Avocado Salsa
The smoky corn and creamy avocado
combine to make a unique flavor combination for this salsa. In addition to
serving as a side dish, it makes an excellent appetizer.
2 ears sweet corn
(about 1 1/2 to 2 cups of kernels)
1
(15-ounce) can black beans, rinsed and drained
1/2 cup
sliced scallions
1/4 cup
chopped red onion
1 Hass
avocado, seeded and diced
2 cloves garlic, minced (about 1
teaspoon)
1
tablespoon minced jalapeno
2
tablespoons fresh lime juice (1 medium lime)
1
tablespoon fresh lemon juice
1
tablespoon olive oil
1
teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1/2 teaspoon coarse kosher salt
Carefully peel back the cornhusks and remove silk. Soak corn
ears in cold water for at least 1 hour. Drain and fold husks back over ears,
securing with kitchen twine. Smoke corn at 225 degrees F. over hickory or
maple for 1 to 1 1/2 hours or until tender. Remove corn from smoker and remove
kernels from ears, reserving kernels and any liquid.
In a large bowl, mix together the corn,
black beans, scallions, red onion, avocado, minced jalapeno, and garlic. In a
small bowl, whisk together the lime juice, lemon juice, olive oil, cumin,
pepper, and salt. Toss the dressing with the black bean mixture. Cover and
refrigerate until ready to serve.