Grilled Avocados with Black Beans, Roasted Corn, and Tomato...Good-Bye Summer

Backyard goals!!

My favorite day of the year is the day we pull all our deck furniture out of storage.  I get to pretend I am the owner of a resort and set up the grounds for summertime.  Six months of new Pinterest ideas all coming to fruition.  Today however is not that day. 

Today is my least favorite day of the year...

• Turn off sprinklers
• Drain fountain
• Cover roses
• Take outdoor furniture to storage
• Winterize lawn mower and take to storage
• Cover and secure Traeger and BBQ island
• Pull flowers from flowerbed
• Pull out remaining vegetables from garden
• Empty outdoor flower pots
• Cover and secure fire pit
• Rake up fall leaves
• Seven trips to the recycling center with all the landscape debris

Not only is today a very strenuous and hard working day, it is very sad to say good-bye to summer once again.

To cheer myself up and give the grill one last hurrah before it goes into hibernation, we made these amazing grilled avocados. 

Best news is that I can also make these during the winter (when I am building summer idea boards), on my cooktop cast iron grill pan.

Grilled Avocados with Black Beans, Roasted Corn, and Tomato

3 avocados

2 small tomatoes

1 cup (from 15.5 oz) can cumin and chili spices black beans, drained and rinsed

1 cup Trader Joe's Frozen Roasted Corn, thawed

1 lime

1 Tbl olive oil

Set grill to medium.  Finely chop the tomatoes and mix with black beans, roasted corn, salt, and pepper.  Juice the lime and stir half the lime juice into the vegetable mixture. Set aside.

Half and pit each avocado.  Brush cut side with the olive oil and remaining lime juice.  Season with salt and pepper.  Place avocados cut side down on grill and cook 3 minutes until grill marks appear.

Transfer avocados to serving plates.  Top each avocado with the vegetable mix.  Serve with blue corn tortilla chips.