A summer side or topping for taco's! Corn, black beans and avocado meld together with Mexican spices with Cultivated Tree Persian Lime Infused olive oil and Grapefruit White Balsamic.
In a large bowl, combine: corn, beans, tomatoes, onion, garlic, chopped cilantro and cheese.
In a small bowl mix cayenne (optional), cumin, chili powder, salt & pepper, fresh lime juice and Grapefruit White Balsamic. Slowly whisk in the Persian Lime infused olive oil.
Add the chopped avocado to the large bowl and then drizzle with the small bowl mixture. Gently combine; adjust salt and pepper. For best flavor refrigerate for a few hours to allow the flavors to combine. Serve with tortilla chips - or use as a taco topping over pulled pork or chicken.
Serve as a dip with chips or use as a topping for pulled pork, chicken or shrimp taco's. Note, this is a great way to use leftover grilled corn on the cob as well!