A cool summer treat with packed with nutritious vegetables.
Photo by Gina Moore
SERVES 4–6
2 large grilled ears of corn
¼ red onion, sliced
8 ounces cherry tomatoes, quartered
1½ cups sliced okra ( ½-inch thick)
1 15-ounce can black beans, rinsed and drained
2 avocadoes, diced
¼ cup chopped cilantro
Kosher salt
Fresh ground black pepper
2 tablespoons fresh-squeezed lime juice
2 tablespoons olive oil
In a large bowl, combine corn, onion, tomatoes, okra, beans and avocado. Toss lightly. Add cilantro, salt and pepper. Sprinkle with lime juice and olive oil and toss again to thoroughly combine.
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Tips and techniques
Removing corn silk. Once you remove the corn husk and as much of the silk as you can, use a clean kitchen towel to firmly rub over the surface of the corn—this usually brings to the surface additional silk that you need to remove. Please note that you will never be able to remove all of the silk strings.
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