Grilled avocados are stuffed with a light and fresh mixture of corn, black beans, and tomatoes in this elegant yet simple appetizer, side dish, or vegan entrée.
Combine all salsa ingredients in a medium bowl. Let sit at room temperature for about 30 minutes for flavors to meld together.
Heat grill to 400 degrees F. Brush avocado halves with olive oil and sprinkle with salt.
When grill is hot, place avocado halves cut side down on the grill, cover, and cook two to three minutes until nice grill marks form.
Fill avocados with corn and black bean salsa.
The nutrition facts are based on 1/2 avocado with 3 tablespoons salsa. The amount of salsa that fits in the avocado will vary based on the size of the avocado. There will most likely be salsa remaining after you fill the avocados.