Southwestern Recipes
Southwest Grilled Avocados
Yield: 8 servings
Ingredients
Corn Salsa
- 8 ounces gold and white corn, strained
- 1/2 tablespoon ground cumin
- 8 ounces black beans, strained
- 1/2 tablespoon chili powder
- 1 medium tomato, diced
- 1 tablespoon finely chopped cilantro
- 1/2 medium white onion, diced
- Salt and pepper to taste
Avocados
- 4 Hass Avocados, halved
- 1 bag blue corn tortilla chips
- 2 tablespoons lemon juice
- 2 tablespoons extra virgin olive oil
- Corn Salsa
Instructions
- Combine all Corn Salsa ingredients in a bowl; set aside.
- Heat grill to medium-high heat. Remove pits from avocados and brush first with lemon juice, then extra virgin olive oil. Place avocados skin side down on grill for 2 minutes, turn and grill for 2 more minutes.
- With a spatula, carefully remove avocados from grill and spoon salsa into seed pits. Stick a chip in avocado and serve!