Grocery
1 avocado
Small watermelon (you'll need about 2 cups chopped)
1 ear of corn
1 jalapeno
1 lime
1 pint cherry tomatoes
Fresh cilantro
1 15 ounce can black beans
Pantry
Sea salt
Directions
Heat grill to medium heat; clean husks and silk from corn and wash. Place on grill and cook on all sides until slightly charred; remove from heat.
Meanwhile, slice washed cherry tomatoes in half and place in large serving bowl. Cut watermelon and avocado into bite size cubes, mince the jalapeno (leave seeds in if you like it spicy - otherwise, remove them), and coarsely chop about 1 cup of cilantro (about a handful). Add to tomatoes along with rinsed and drained black beans.
Stand the ear of corn on its flat end. Holding the stem end in one hand, slide your knife downward to remove kernels from the cob. Repeat until all kernels are removed and add to salsa.
Squeeze juice of lime over mixture and add a pinch of salt; stir to combine, taking care not to mash the avocado. Chill in refrigerator for at least 30 minutes before serving.
1 avocado
Small watermelon (you'll need about 2 cups chopped)
1 ear of corn
1 jalapeno
1 lime
1 pint cherry tomatoes
Fresh cilantro
1 15 ounce can black beans
Pantry
Sea salt
Directions
Heat grill to medium heat; clean husks and silk from corn and wash. Place on grill and cook on all sides until slightly charred; remove from heat.
Meanwhile, slice washed cherry tomatoes in half and place in large serving bowl. Cut watermelon and avocado into bite size cubes, mince the jalapeno (leave seeds in if you like it spicy - otherwise, remove them), and coarsely chop about 1 cup of cilantro (about a handful). Add to tomatoes along with rinsed and drained black beans.
Stand the ear of corn on its flat end. Holding the stem end in one hand, slide your knife downward to remove kernels from the cob. Repeat until all kernels are removed and add to salsa.
Squeeze juice of lime over mixture and add a pinch of salt; stir to combine, taking care not to mash the avocado. Chill in refrigerator for at least 30 minutes before serving.
I served mine on top of grilled chicken tostadas. It's also great as a meal on its own, over mixed greens, as an accompaniment to grilled fish or chicken, or as a dip.
Bon Appetit! Kelly
Photos by Kelly Waters
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