1 Jalapeno, discard half the seeds and small diced
1 tbsp cilantro, chopped
1 garlic clove, minced
Grilled Corn and Tomato Salsa:
3 Roma tomatoes, seeded and diced small
1 Corn on the Cob
1 Lime, Juiced and zested
1 garlic clove, minced
¼ Purple Onion, small dice
1 tbsp cilantro, chopped
1 tsp Salt and Pepper
½ tbsp Avocado Oil
Crispy Black Beans:
100g Black Beans
1tbsp Corn Starch
1tsp Salt and Pepper
1tsp Cumin Powder
¼ cup Avocado Oil
Instructions
In a bowl combine all ingredients (lime juice and zest) and mash with fork or potato masher. Place in an airtight container and refrigerate for up to two days.
Preheat Grill to 350F. Lightly oil the corn on the cob and season with salt and pepper. Cooked on each side for two minutes, or until heated through. Carefully cut the corn off the cob and place into bowl. Combined the remaining ingredients in a bowl, taste and adjust seasoning if needed. Place in an airtight container and refrigerate for up to 5 days.
Drain Black Bean and pat dry with paper towel. Heat a saute pan on medium high heat and place avocado oil in pan. In a bowl combine Beans, cornstarch, cumin, salt and pepper. Toss in the starch and spices. Carefully add the black beans to the hot oil. They swill start to sizzle and crisp up. Stir occasionally until heat through.
Assembly:
Cook Sensible Hot dog as desired, and place in bun.
On one side of the bun add the smashed avocado, the other side the grilled corn salsa. Top with crispy black beans and cilantro leaves.
