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| Servings |
Ingredients
- 6 tablespoons olive oil, divided
- 2 cloves garlic, chopped
- 1 tablespoon shallots, chopped fine (about 1 large shallot)
- 2 cups corn kernels (2 large, fresh ears)
- 1 teaspoon ground cumin
- 1 can black beans, rinsed and drained (15 ounce can)
- 1 cup red bell pepper, chopped (about 1 medium/large pepper)
- 1 cup mango, chopped (1 large)
- 2 large, ripe (but not bruised) avocados
- 3 tablespoons chopped cilantro, plus more for garnish
- 3 tablespoons lime juice
- salt and pepper to taste
- Cotiga or Feta cheese for topping (optional)
- green leaf lettuce for granish
Ingredients
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Instructions
- Heat 3 tablespoons of olive oil in large hot skillet. Sauté garlic, shallot, corn and cumin over medium-high heat for 10 minutes or until corn begins to brown. Set aside until room temperature. When corn mixture has cooled, place in bowl. Add black beans, red bell pepper, mango, 3 tablespoons olive oil, cilantro, lime juice, salt and pepper. Slice two avocados in half, lengthwise. Remove pit and score avocado meat one way then the other to create squares. Carefully remove squares from shell, keeping shell intact. Add avocado meat to bowl of corn ingredients and gently stir. Fill halved avocado shells with mixture. Top with Cotiga or Feta cheese if desired. Garnish with green leaf lettuce and cilantro. Yields 4 servings. There will be leftover filling for seconds!
Recipe Notes
Katie's Tip for keeping avocados from turning brown - A sprinkling of Ball Fruit Fresh Produce Protector on avocados keeps them looking fresh and green if you cut them up in advance.
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