Last night we got to see the great talent in Colorado and tonight American Idol is headed to my home state TEXAS! So needless to say for tonight’s Snackin’ with Sarah Sellers I felt right in my element.
I would consider myself an expert on all things tex-mex, and nobody (in my very biased opinion) does Mexican food better then Texas. So for tonight’s episode in Galveston/Houston I thought I would make a beach friendly appetizer that stays true to the best cuisine a girl could ever ask for.
Check out Snackin’ with Sarah Sellers on Lyndsey Parker’s Yahoo! blog, Reality Rocks…HERE!
Makes 4 halves with plenty of salsa left for more
- 1 (14.5oz) can black beans, rinsed and drained
- 1 cup frozen corn kernels, thawed
- 1 serrano chili, diced
- 1 cup cilantro, chopped (reserve 1 tsp for garnish)
- 1/3 cup red onion, chopped
- 1 tsp chili powder
- 1/2 tsp cumin
- 1 lime, divided
- salt and pepper
- 2 large ripe avocados
- 2 tbsp extra virgin olive oil, divided
- 1/2 cup salsa
- 2 tbsp light sour cream
- 1 tbsp milk
In a large bowl mix together the first 7 ingredients through the lime. Add the juice from half the lime and mix until combined. Salt and pepper to taste. Set aside.
Heat a grill pan or outdoor grill over medium high and brush with a tablespoon of olive oil. Brush the skin of the avocados with the remaining olive oil and lime juice. Sprinkle with salt and pepper.
Place the avocado skin side down and grill until there are visible grill marks and the avocado is heated through.
In a small bowl mix the sour cream and milk until it’s a nice, smooth consistently but not too runny.
Remove the avocados from the grill.
Fill the indention with your favorite salsa (click here for my recipe), top with the black bean corn salsa, a dollop of the sour cream mixture, and garnish with the cilantro.