Heat a cast iron skillet on the grill and, within a few minutes, your avocado will become warm and tender.
Servings and Ingredients
|4 tbsp. plus 4 tsp Hy-Vee Select olive oil, divided|
|3 tbsp. fresh lime juice|
|3 tbsp. chopped fresh cilantro|
|2 tsp. Hy-Vee honey|
|½ tsp. Hy-Vee Dijon mustard|
|¼ tsp. Hy-Vee salt|
|⅛ tsp. cayenne|
|4 c. shredded lettuce|
|1 c. shredded carrots|
|1 (15 oz) can Hy-Vee black beans, drained and rinsed|
|1 c. Hy-Vee chunky salsa|
|1 tsp. ground cumin|
|¾ c. fresh or frozen corn|
|4 medium avocados, halved and seeded|
|4 tbsp. Hy-Vee traditional feta crumbles|
Things To Grab
- Charcoal or gas grill
- Small bowl
- Medium cast iron skillet
- Silicone pastry brush
- Preheat grill for direct cooking to medium-high heat.
- For salad, whisk together 4 tablespoons olive oil, lime juice, cilantro, honey, mustard, salt and cayenne. Toss in lettuce and carrots; set aside.
In a medium cast iron skillet, combine beans, salsa and cumin. Place skillet over heat; cook on uncovered grill until mixture bubbles, about 5 minutes. Stir in corn; cook until heated through and no excess liquid remains.
Meanwhile, brush cut sides of each avocado half with 1/2 teaspoon olive oil; place cut-side-down on grill; grill for 2 to 3 minutes or until grill marks appear.
Fill avocado halves with black bean mixture and top with feta. Serve with prepared salad.
Amounts Per Serving
- Total Fat: 25g
- Cholesterol: 25g
- Sodium: 550mg
- Total Carbohydrates: 26g
- Protein: 6g