Grilled Avocados with Black Bean and Sweet Corn Pico de Gallo
Smoky grilled avocados stuffed with homemade black bean and sweet corn pico de gallo with fresh lime juice. Perfect for a quick snack, a party appetizer, or just because.
Print Recipe
Ingredients
- 2 ripe California Avocados
- 1 C Black Bean and Sweet Corn Pico de Gallo
- 2 Tbsp olive oil
- 2 Tbsp chopped fresh cilantro
- Juice of 2 limes freshly squeezed (roughly 1 1/2 to 2 Tbsp)
Instructions
- Slice the avocados in half lengthwise, and remove the pits
- Brush the flesh with olive oil and place flesh down on the heated grill.
- Grill about 8 minutes - rotating half-way through for pretty grill marks. You'll know they're done when the skin changes color, and the flesh darkens and develops a crisp layer.
- Stuff/top each avocado half with the black bean and sweet corn pico-de-gallo drizzle with fresh lime juice