Avocado Corn Salad

Pairs with: J. Rickards Sauvignon Blanc


¾ cup olive oil, divided
4 cups fresh corn kernels (about 5 ears)
1 tsp. salt
¾ tsp. freshly ground black pepper
2 cans black beans, drained and rinsed
1 large red bell pepper, cored and seeded
1 can chopped green chilies
4 green onions, thinly sliced on diagonal with some green
½ cup white wine vinegar
½ bunch fresh cilantro leaves, chopped
2 avocados, peeled and seeded


Heat one-half cup of the olive oil in large skillet over medium heat. Add the corn, salt and pepper and sauté until the corn is heated through and tender, about 5 minutes. (Enjoy the wonderful aroma!) Transfer to a large mixing bowl and set aside to cool.

Cut the bell peppers into ¼ inch dice. Add to the sautéed corn along with the chilies, green onions, vinegar and remaining ¼ cup olive oil. Add the black beans. Mix well. Cut avocados into ½ inch dice and mix gently. Let sit for 20 to 30 minutes to blend the flavors. Serve at room temperature.

12 servings