Corn, Avocado, Rio Star Grapefruit & Bean Salad – now that’s a mouthful! A really yummy mouthful!
Here’s what we need: fresh corn, avocado, Rio Star Grapefruit, green onions, olive oil, great northern beans, kidney beans, thyme, tarragon and garlic.
Chop the garlic! Remember the trick? Come on…. I just showed it to you again the other day!
Add olive oil. I like to use extra virgin- it is very clean and simple, not to heavy.
Squeeze your uber-juicy Rio Star Grapefruit into the olive oil & garlic mixture.
Add the spices and mix! You want to make sure the Texas Rio Star Grapefruit juice and oil become combined fully. Love the smell of this! So FRESH!
Now…. for the fresh corn! You can use canned corn, rinsed and drained if you would like, BUT in my opinion FRESH is ALWAYS better! It has a crisp to it, and will roast in the oven nicely. Cut the corn off the ears. It works well if you cut the corn directly into a bowl by placing the ear of corn in the bowl as you cut. This way all the corn falls in the bowl, and you don’t have to collect it from your countertop {and sweep your floor later} as I did. Just an idea. Take it or leave it. Nevermind. Take it!
Place corn on a baking sheet and drizzle with olive oil and season with salt and pepper.
Mix the corn to coat with olive oil. Place in the oven for 25 minutes at 400 degrees.
Chop your green onions – all parts!
Drain and rinse the beans.
Before we start the next step let me just tell you how FABULOUS Rio Star Grapefruit and Avocado are together…. it is a match made in heaven!
Cut the avocado in half, and then remove it from the skin. Cut it into small pieces.
Put your roasted corn in a bowl, stealing a few bites, of course!
Add the avocado. Love the colors! If you wanted to make a simple salad, you could add some diced Rio Star Grapefruit sections to this mixture and eat it just like that- so delicious, healthy and simple!
Add the beans.
Stir in the olive oil / Texas Grapefruit mixture.
Stir to coat evenly.
Serve with chips or on top of grilled fish or chicken! Or even on top of a green salad!
My thoughts: This salad is very refreshing and light! You could even serve it as a side dish to burgers. I would probably add a little less garlic next time, and sub the beans for black beans, which I love. I would also add in chunks of Rio Star Grapefruit for that added flavor!
Roasted Corn, Avocado and Bean Salad with Texas Grapefruit Dressing.
Ingredients
Dressing
2 cloves crushed garlic
5 tablespoons extra virgin olive oil, plus extra for roasting the corn
3 tablespoons Texas Rio Star Grapefruit juice
1/2 teaspoon each dried marjoram and thyme
1/8 teaspoon dried tarragon
salt
pepper
Salad
2 cups fresh corn kernels
2 ripe avocados, cubed
3 chopped green onions
1 can Great Northern Beans, drained and rinsed
1 can kidney beans, drained and rinsed
1 clove of garlic, chopped
Directions
Dressing
Combine all ingredients and mix well
Salad
Roast corn in a 400 degree oven, lightly coated with olive oil, salt and pepper for 25 minutes or until corn begins to brown. Combine corn and all other ingredients. Add dressing and mix well to coat evenly. Enjoy!
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