The cast of characters
This recipe is quick and simple (who doesn't like that in summer, right)...first step, heat up your grill. I use a propane fueled grill and turn my burners down to a medium heat while I prep the veggies:
1. Slice the ripe avocados in half and remove the pits
2. Drizzle olive oil over avocados, corn and onions.
That's it...see I told you it was easy. Then, place your veggies on the grill and let the magic begin...
The corn takes the longest, and you'll need to turn occasionally for about 10 minutes. The avocados and onions take about 4-5 minutes, with a quick turn in between. I started the avocados with the skin side down, grilling for 2-3 minutes until the skin changes color and starts separating a bit from the avocado. Turn and grill another 1-2 minutes until the avocados are softened with grill marks.
Remove from grill and top the grilled avocados with Black Bean & Corn Salad.
Black Bean & Corn Salad
1 can black beans, rinsed and drained
Corn (I cut corn off 2 grilled ears of corn, but you can substitute 1 can, rinsed/drained)
Tomatoes (I used about 1/2 cup diced cherry tomatoes)
2 tablespoons chopped fresh Cilantro
Grilled green onion, chopped (I used 3)
3 Tablespoons olive oil
Juice of 2 lemons
2 cloves garlic, minced
3/4 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon pepper
Stir dressing and mix in with the salad.
There will be plenty of salad left after topping your avocados...but don't worry, it makes a refreshing side salad and tastes just as good the next day as leftovers.
Giveaway for readers:
To help you with your own summer grilling, Heinen's has offered a tote full of grilling supplies for one lucky reader. You'll need to be near a Heinen's store as you will pick up your prize at your local Heinen's. To enter...just leave a comment with your favorite thing to grill OR tweet your favorite thing to grill...just remember to use #HeinensGrill and tag me... @Managed_Chaos. One entry per person.
Winner will be picked after 6 p.m on Sunday, August 17.