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Avocado lovers, is this ever the composed salad for you. The warm and the room-temperature and the firm and the creamy bits all play so well together, and it's really simple to put together. Even though it's nothing terribly fancy, it's a great dish to entertain with.

So, grab some perfectly ripe avocados, pour in some earthy blacked beans spiced with cumin, coriander, and smoked paprika. Top with fresh tomatoes and chopped herbs. Now serve the whole rich, spiced, juicy, and fresh thing over a puree of corn cooked with a little shallot and good dose of coconut milk for the best summer meal ever.

Don't forget the chips and salsa on the side.

Black Bean-Stuffed Avocado over Sweet Corn Puree

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serves 4

2 tsp extra virgin olive oil

1 large shallot, trimmed, halved and very thinly sliced

2 cups corn kernels, frozen or fresh

fine sea or kosher salt

1/2 cup full-fat coconut milk

2 15-oz cans black beans, drained (but not rinsed)

1/2 tsp ground cumin

1/2 tsp ground coriander

1/2 tsp smoked paprika

4 ripe avocados

flaked sea salt

freshly ground black pepper

chopped cherry tomatoes, to taste

chopped fresh cilantro leaves, to taste (for variations, substitute basil, dill, or parsley)

Heat oil over medium heat in a small pot. Add shallot and cook about three minutes, until it begins to turn from white to golden. Add corn kernels and a couple of generous pinches salt. Cook, stirring frequently, two minutes. Add coconut milk and bring to a boil. Cook, stirring occasionally, until corn is tender, but not too soft, and the flavors have come together, about five minutes. Remove from heat. Use an immersion blender to carefully blend the mixture to your taste. (If the mixture is too thick after blending, add water by the tablespoon until you reach your desired consistency. Gently reheat.)

While the corn cooks, open the cans of beans and pour the liquid off the top (do not drain in a sieve). Add beans with all liquid remaining in the cans along with cumin, coriander, and smoked paprika to another pot over medium heat. Stir to combine. Cook, stirring regularly, until the beans are heated through, the flavors have melded, and the liquid is gently bubbling and has thickened into a nice sauce, five to seven minutes. (If the liquid is evaporating too quickly, or if there wasn't much to begin with, reduce heat, and add a tablespoon or three of water.) Salt to taste, if needed (generally, the liquid from the can of beans you didn't rinse off will provide enough salt).

Halve and pit the avocados. Use a spoon to gently scoop each half from its skin.

Divide the corn mixture among four plates. Top with two avocado halves. Sprinkle flaked sea salt and freshly ground black pepper over the avocado. Spoon the beans over top, and finish with tomatoes and cilantro (or other herb), to taste. Serve at once.