Roasted Corn and Avocado Salad - Lisa Broek

• • Mixing Bowl

• 6 tablespoons extra-virgin olive oil

• 1/2 teaspoon paprika

• Salt and pepper

• 6 ears of corn, husked

• 1 cup cherry tomatoes, halved

• 1/4 cup finely chopped red onion

• 1 can black beans, rinsed

• 1/4 cup fresh basil leaves, thinly sliced

• 2 tablespoons balsamic vinegar

• 1 ripe avocado, cut into small pieces

1) Combine 4 T olive oil, paprika, salt and pepper in mixing bowl. Brush of ears of corn and bake at 450 degrees for 20-25 minutes. Turn the ears occasionally during the cooking time.

2) Remove ears from oven and let cool. Once cooled, cut the kernels off the cob.

3) Toss together cooled corn kernels, tomatoes, avocado cubes, onion, black beans, and basil. Add balsamic vinegar and 2 tablespoons of olive oil (or more to taste) and serve.