Southwestern Grilled Corn Salad

Ingredients

• ½ whole Red Onion
• ½ whole Bell Pepper
• 1 can (15 Oz. Size) Black Beans, Drained And Rinsed
• 6 ears Corn, Grilled
• 2 cloves Garlic, Minced
• 1 teaspoon Salt
• 1 teaspoon Cayenne Pepper
• 1 teaspoon Smoked Paprika
• 2 Tablespoons White Wine Vinegar
• 4 Tablespoons Olive Oil
• 2 whole Avocados

Preparation Instructions

1. Finely dice onion: First cut the onion in half, then cut little slivers that do not quite reach the back of the half of the onion. Next turn the onion and repeat the slivering process until you reach where you have not cut. Run your knife through this section a few times to try to match the dice of the rest of the onion. Reserve.
2. Chop up bell pepper into bite-sized pieces. Open can of beans and strain and rinse black beans. Reserve these two things for a bit.
3. Remove corn from ears by slicing into a bowl with the tip side down. If it is already grilled, you are finished. If not, spread into a single layer in a hot pan with no oil and cook for 5 minutes, stirring once. Repeat as needed until all corn is roasted.
4. In a large bowl, mix garlic, salt, cayenne pepper, and smoked paprika. Once everything is incorporated, pour in vinegar and olive oil. Whisk with a fork until thoroughly mixed.
5. Add in onion, bell pepper, black beans and corn. Give it a good stir until mixture is evenly coated.
6. Dice up the avocado and add to mix. Fold in gently until it is evenly spread throughout the salad.
7. Serve and enjoy!