Avocado, Black Bean, and Charred Tomato Bowl




  • 1/2 cup Savory Stewed Black Beans, warmed
  • 1 teaspoon olive oil
  • 1/2 cup grape tomatoes
  • 1/4 cup fresh corn kernels (from 1 ear)
  • 1/2 medium-sized ripe avocado, thinly sliced
  • 1 medium radish, very thinly sliced
  • 2 tablespoons fresh cilantro leaves
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon black pepper

How to Make It

Step 1

Place the black beans in a pile in the corner of a shallow bowl. Heat a small skillet over medium-high. Add the oil to the pan; swirl to coat. Add the tomatoes; cook until charred but not collapsing, about 3 minutes, shaking the pan once to turn the tomatoes. Place the tomatoes next to the beans in the bowl.

Step 2

Add the corn to the pan; cook until heated through, 2 to 3 minutes. Place the corn next to the tomatoes. Add the avocado slices, radish slices, and cilantro to the bowl. Sprinkle with the salt and pepper.


Nutritional Information

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