You will need:
5 ears of corn
2 cups of cherry tomatoes
1 small red onion
2 jalapenos
2 avocados
cilantro
3 limes
salt and pepper
1 can of black beans
Heat oven to 450 degrees. Clean corn and roast in oven on a cookie tray until golden and slighted chard in some spots. Set aside to cool.
Drain and rinse beans in a collinder.
Remove seeds from jalapeno. Small dice jalapeno and onion, half tomatoes, and chop cilantro.
In a medium bowl, add juice from 3 limes and diced avocado. Mix to keep the avocado from turning brown. Add the remaining veggies, salt, and pepper and gently mix. Once corn is cooled, remove kernels from ears and add to bowl. Gently add in beans being careful not to crush.
Off to a great week!
XO,
Jenny
Thank you, Jenny! It was DELICIOUS!!!
ReplyDeleteYum!!
ReplyDeleteSo good, even with the small changes that I had to make!
ReplyDeleteIt looks delicious!
ReplyDeleteDee
YUMMY! I want some right now!
ReplyDeleteWould love if you stopped by my linky party to link this up!
Stacey of Embracing Change
Superb presentation. Makes my mouth water
ReplyDeleteI found you on Live.Laugh.Rowe's linky. I linked in a salmon platter with corn and crispy roasted potatoes. Have a super week.
We call this Texas Caviar around here:)
ReplyDeleteThanks for linking up - I love this stuff!!!! My mouth is watering right now as a matter of fact!
ReplyDeleteThanks for linking up this week!
Stacey of Embracing Change
Featured you! Come and see!
ReplyDeleteStacey of Embracing Change