Black Bean, Corn + Avocado Bowl
This black bean salsa over grains is a great one to throw into a Mason jar and take to work.
1 can black beans, rinsed
1 ear of corn, shucked
1 avocado, peeled and cubed
3 tablespoons olive oil
1/2 cup quinoa, cooked
1/2 cup brown rice, cooked
sea salt + black pepper
1/2 red onion, chopped
handful of cilantro, chopped
1 jalapeno, deseeded and chopped
1. Pre-heat a grill (or grill pan) over medium high heat. Place corn on grill and cook for about a minute on each side, until nicely charred all around. When cool, carefully slice off the kernels into the bowl.
2. Add the black beans and avocado to the corn. Drizzle the olive oil and squeeze the juice of one lime over the top. Mix and season with salt and pepper to taste.
3. Place equal amounts quinoa and brown rice into two serving bowls or sealable food containers. Add the bean mixture over the top.
4. Place all the garnish ingredients in a small bowl and sprinkle over the bowls to your liking.
Mark’s is part of Mark Hix’s empire of jovial british haunts. The bar serves Hix’s contemporary twists on British bar snacks and famed mixologist Nick Strangeway’s program of old-school cocktails. Among many other successes, Nick is known for his punch recipes.
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