Name: Corn Black Bean Avocado Salsa
Prep time: 10 min
Total time: 10 min
Cuisine: Mexican
Ingredients: 1 and 1/2 cups fresh, canned, or frozen (and thawed) corn kernels; 1 and 1/2 cups canned (cooked) black beans, drained and rinsed; 1/2 small red onion, diced; 1 cup (150g) diced tomato; 1 avocado, chopped; 1/4 cup chopped cilantro; 2 Tablespoons olive oil; juice of 1 lime; 1 clove garlic, minced; 1 teaspoon salt; pinch ground pepper; pinch cayenne pepper; optional: 1 small jalapeño pepper, seeded and chopped

Description

This corn black bean & avocado salsa is loaded with avocado, black beans, corn, and cilantro. It’s perfect as a chip dip or side salad.

Ingredients

1 and 1/2 cups fresh, canned, or frozen (and thawed) corn kernels
1 and 1/2 cups canned (cooked) black beans, drained and rinsed
1/2 small red onion, diced
1 cup (150g) diced tomato
1 avocado, chopped
1/4 cup chopped cilantro
2 Tablespoons olive oil
juice of 1 lime
1 clove garlic, minced
1 teaspoon salt
pinch ground pepper
pinch cayenne pepper
optional: 1 small jalapeño pepper, seeded and chopped

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Instructions

Add everything to a large bowl. Stir. Taste and add more salt/pepper/cayenne as needed.
Cover and let sit in the refrigerator for 1 hour or up to 1 day before enjoying. I find its flavor is best after an hour or so. (The lime juice and red onion keeps the avocado from turning brown.)

Notes

Special Tools (affiliate links): Glass Mixing Bowl | Citrus Juicer
This recipe is so forgiving! Feel free to sub ingredients and spices in and out according to your tastes. Sometimes I add diced mango for a fruity, refreshing twist.