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medium size ripe avocados
can black beans, drained and rinsed
can corn, drained and rinsed
pint grape tomatoes, halved
cup feta cheese, crumbled
Cut the avocados in half and remove the pits. With a spoon, gently remove the insides and set the empty shells aside. (To prevent the avocado from browning, rub lemon juice on the avocado.)
Dice the avocado insides into small pieces and place in a medium bowl.
Add the remainder of the ingredients to the bowl and toss gently until mixed together.
- Add salt and pepper.
- For a pretty presentation, spoon the mixture back into the avocado shells and serve.
More About This Recipe
- I have a love/hate relationship with the end of summer.
I live in North Carolina and right now it as hot as all get out, so I’m ready for some cooler, fall weather. But I can’t help but love the carefree foods of summer. Labor Day is typically when you have that last big summer cookout. And other than what’s on the grill, it’s all about the side dishes.
I found 10 side dishes in Tablespoon’s arsenal that will make you want to call over the neighbors and party it up!
1. French Fries
A burger and fries are basically an American institution. Make your own French fries with this über easy recipe.
2. Slow Cooker Baked Beans
This classic recipe uses a slow cooker for easy preparation and is a guaranteed winner at your Labor Day cookout.
3. Grilled Corn with Chile Lime
It’s almost criminal to have a bbq without corn. Branch out and try with chile lime.
4. Summer Panzanella Salad
Bread in a salad? Yes, please!
5. Salsa Guacamole with Chips
Now you don’t have to make a decision between guacamole and salsa - you can have both in one with this delicious salsa-guacamole recipe!
6. "Healthified" Classic Potato Salad
If you’re craving potato salad but not craving the calories, try this “Healthified" version.
7. Summer Antipasto Salad with Balsamic Vinaigrette
If you’re in the mood for Italian, try this super easy antipasto salad with balsamic vinaigrette!
8. Italian Herb Pasta Salad
Looking for a more traditional salad? Look no farther than pasta to complete your craving.
9. Cold Couscous Pasta Salad
This unusual, yummy salad is served cold for hot summer days!
10. Black Bean, Corn and Avocado Salad
This colorful salad is served in individual avocado shells for a pretty presentation!
After thinking about all these summer side dishes, I don't think I want summer to be over! Happy Labor Day!
- 1 can (15.5 ounces) pinto beans, drained and rinsed
- 1 package (10 ounces) frozen corn kernels (2 cups)
- 1/4 cup prepared medium tomato salsa, plus more for serving
- 1 bunch scallions, thinly sliced (1 cup)
- 1 ripe avocado, peeled, pitted, and cubed
- 3 plum tomatoes, thickly sliced
- Coarse salt and ground pepper
- 1 bag (12 ounces) romaine hearts, cut into bite-size pieces
- 3 cups (3 ounces) broken baked tortilla chips
- 3/4 cup coarsely grated pepper Jack cheese
In a medium microwave-safe bowl, combine beans, corn, and salsa. Microwave just until warmed through, 1 minute. Stir in scallions, avocado, and tomatoes season with salt and pepper. Set bean mixture aside.
In a large bowl, toss lettuce and chips together. Divide evenly among plates top with bean mixture and cheese. Serve immediately, topped with additional salsa, if desired.
These loaded paninis, or “little breads” in Italian, don’t require a panini press – a toaster oven and a quick press with your hand works, too. Alternatively, you can heat the pitas on a grill pan with another pan over top for pressure to get those signature grill marks.
Get the recipe here.
Corn, Black Bean and Avocado Salad in Avocado Shells - Recipes
Heat the oven to 400°F. Stir the oil and cumin in a small bowl. Add the corn and toss to coat. Spread the corn mixture in an even layer on a rimmed baking sheet.
Roast for 10 minutes or until the corn is lightly browned. Let the corn cool on the baking sheet on a wire rack for 10 minutes.
Stir the corn, 2 tablespoons lime juice, 2 tablespoons cilantro, avocado, beans and tomatoes in a medium bowl.
Place the shrimp into a medium bowl. Add the remaining lime juice and cilantro and toss to coat.
Divide the corn mixture among the pastry shells. Top each with 3 shrimp. Serve immediately.
Easy Substitution: For grilled corn instead of roasted, omit the oil. Grill 1 ear fresh corn on the cob until lightly browned on all sides. Using a sharp knife, scrape straight down the cob to remove the kernels. Stir the kernels and the cumin in a medium bowl. Proceed as directed above, without roasting.
Watch a how-to demonstration of this recipe technique.
Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.
Always bake Puff Pastry Shells in a preheated 425° F oven. Do not bake Shells in a microwave or a toaster oven.
Place Puff Pastry Shells on ungreased baking sheets with “top” facing up. Place Shells about 2 inches apart on baking sheet.
To recrisp Puff Pastry shells, place them in a 400° F oven for 5 minutes.
Unfilled baked Puff Pastry Shells may be stored in an airtight container at room temperature for up to 2 days.
Preparation time 15mins
Cooking time 15mins
Adapted from popsugar.com
Place the cucumber, black beans, corn, red pepper, cherry tomatoes, and chopped cilantro in a bowl. Squeeze the fresh juice from the lime onto the salad, and stir well.
Mix in the avocado right before serving, season with salt and pepper. Enjoy!
Tastes better after marinating in the lime juice for a while, so you could easily make this the night before eating.
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How to Make the Best Black Bean Salad
The base of this recipe is black beans, of course. I used canned beans, so this recipe comes together quickly and easily. Here’s what I changed to make this recipe so tasty:
- I switched to a combination of cherry tomato and bell pepper for a more interesting texture, color and flavor.
- I added lime zest for extra lime flavor without drowning the salad in liquid.
- And, I actually offered amounts of vinegar and salt, since I know better now. Lime juice and white wine vinegar give it such a nice zing.
- I served individual portions with fresh avocado on top, rather than mixing the avocado into the salad, since it will deteriorate before the rest does.
Healthy Southwest Salad with Creamy Avocado Dressing
I love a good salad to me a good salad has lots of different flavors and is topped with a delicious decadent dressing. This Healthy Southwest Salad with Creamy Avocado Dressing fits the bill. It combines favorite southwest flavors (black beans, green onions, cilantro, and sweet peppers) with a creamy, yet good-for-you avocado dressing.
I love to make Healthy Southwest Salad with Creamy Avocado Dressing for lunch. It is also delicious as a side dish.
Need an easy, casual dinner party idea? Make this salad, my Healthy Chicken Tacos and Transforming Corn and Black Bean Salad and you have an excellent Tex-Mex dinner theme. Lay out a buffet with grated cheese, lettuce, guacamole, sour cream, diced green onions and your other favorite tacos topping. Provide warm flour tortillas, crispy corn taco shells, tortilla chips and rice then let guest built their own tacos, nachos, burritos or taco bowls. This buffet provides tasty options for all types of diet restrictions (vegetarian, vegan, gluten-free, dairy free, etc.). Mix up some margaritas, chill some Coronas (make sure you have fresh limes) and your dinner party is on!
Corn and Black Bean Salad
This healthy, colorful salad is easy to make and the combination of rice vinegar, lime juice and cilantro give it a great, fresh flavor. Because you can make it several hours ahead of time, this has been a go-to side dish for us when we’re having people over for dinner. The leftovers (if there are any!) keep well and are delicious either alone or as a chunky salsa/dip with tortilla chips. We found the original recipe on Whole Food’s blog.
Corn and Black Bean Salad
You will need…
2 – 15 oz. cans of Black Beans, drained and rinsed
15 oz. frozen Corn, rinsed (if using canned corn boil it for 1 minute and then drain)
1 small Red Onion, chopped and rinsed
1 Red Bell Pepper, chopped
2 tablespoons Rice Vinegar
1 tablespoon Extra Virgin Olive Oil
1 tablespoon Lime Juice
1/4 teaspoon Salt
1/2 teaspoon Ground Black Pepper
1/3 cup Cilantro, chopped
Rinse the beans, corn and red onion in a large colander. Allow to drain thoroughly, then add the red bell pepper.
Meanwhile, combine the rice vinegar, olive oil, lime juice, salt, and pepper in a large bowl. Mix well, then add the bean, corn, onion, and pepper mixture from the colander. Add the chopped cilantro. Mix the entire salad well and then cover and place in the refrigerator for at least 1 hour to chill. Stir again before serving.
Mexican Black Bean, Tomato and Corn Salsa
Mexican Black Bean, Tomato and Corn Salsa – a wonderfully fresh and scrumptious mix of flavors that can be served as a dip or in one-bite servings.
I’m always looking for fun, new dishes to prepare that utilize local fresh produce. Here in Denver, at our summer farmers’ markets I find lots of juicy tomatoes, sweet corn (from Olathe, CO), jalapeno peppers, all kinds of onions, and flavorful cilantro. One evening, I was preparing a Mexican dinner and wanted a different side dish besides the normal rice and beans. With all of these fresh ingredients at hand, I decided to create a sort of salsa-inspired salad. I chopped them all up, added some black beans, avocado and cheese, and tossed it all together with a Dijon-lime vinaigrette. Robert and our other friends loved it!
I tweaked the recipe a few more times then, in 2015 I submitted it to independent recipe testers who worked with me on my second cookbook, Fresh Tastes. The testers felt that the combination of ingredients worked best as a salsa-style dip, rather than a side dish – mainly because they loved the addition of salty corn tortilla chips.
If possible, I try to serve most of my appetizers in one or two bite servings, rather than just as a dip, so I came up with the idea of spooning this salsa into small crispy tortilla bowls (Tostitos Scoops). This method allows you to pass them as well. They were gobbled up at my next party! Unfortunately, we didn’t have this recipe finalized in time to include it in Fresh Tastes – but I’m happy to share it here.