Corn, Avocado, and Black Bean Salad with Harissa Vinaigrette

Step 1

Mince 1 garlic clove. Juice 1 medium lime until you have 1 tablespoon. Place the garlic, lime juice, 3 tablespoons extra-virgin olive oil, 1 tablespoon harissa paste, 2 teaspoons honey, and 1 teaspoon kosher salt in a large bowl and whisk to combine.

Step 2

Prepare the following, adding each to the bowl with the dressing as you complete it: Shuck and cut the kernels off 3 ears fresh corn (about 2 cups). Drain and rinse 1 (about 15-ounce) can black beans. Coarsely chop the leaves and tender stems from 1/2 bunch fresh cilantro until you have 1/4 cup. Finely chop 3 medium scallions (about 1/3 cup). Toss to combine.

Step 3

When ready to serve, pit, peel, and dice 2 medium ripe avocados. Add to the salad and gently fold in with a flexible spatula. Taste and season with more harissa, lime juice, and kosher salt as needed.