Ingredients
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¼ cup NOOC Jalapeño Fused Olive Oil
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3 tbsp NOOC Key lime White Balsamic
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4 ears of corn, husk on but silk removed
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1 pint cherry tomatoes, halved
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1 can black beans, rinsed and drained
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1 pint cherry tomatoes, halved (or quartered if large)
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½ red onion, diced small
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2-3 avocados, diced
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½ cup chopped cilantro
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2 jalapeños, seeded and diced small
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1 red or orange bell pepper, seeded and diced
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Juice of 1 lime
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⅓ Cup Crumbled Feta
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Salt and freshly ground pepper to taste
Directions
Remove silk from corn husks and soak in cold water for at least 1 hr
Grill cobs of corn (with husks on) for 15-20 mins, set aside to cool
Once corn is cooled, remove husks and slice all kernels off with a sharp knife
Add all ingredients to a large bowl and toss!
Recipe Note
Serve as a side or make it a lunch bowl with grilled chicken or prawns!