Ingredients
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2 large ears Corn
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1 tablespoon extra-virgin Olive Oil
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1 teaspoon Kosher Salt
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Black Pepper
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1 (15-ounce) can Black Beans
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1 (15-ounce) can Black-Eyed Peas
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½ cup chopped red Bell Peppers
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¼ cup finely chopped Red Onion
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¾ cup chopped fresh Cilantro
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4 Roma (plum) Tomatoes
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½ Jalapeno Pepper
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1 Lime Juice
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2 Avocados
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Tortillas
Directions
Steps
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1
Done
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Heat a grill to medium-high. Brush the corn with the oil and season with salt and black pepper. Grill the corn, rotating it every 3 minutes to prevent it from charring too much on one side, for about 10 minutes, or until the corn is evenly cooked and speckled lightly with charred spots. Remove from the grill and let cool. Use a knife or corn cutter to remove the corn kernels. |
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2
Done
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While the corn is cooking, in a medium bowl, combine the black beans, black-eyed peas, bell pepper, onion, cilantro, tomatoes, jalapeño (if using), teaspoon of salt, and lime juice. Add the corn and gently fold in the avocado. Season with salt and pepper. Cover and refrigerate for 20 minutes, or until ready to serve. |
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3
Done
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Enjoy with tortilla chips. |
