Black Bean Avocado Salsa with Corn I
Summer is an excellent time to put together quick and easy recipes. With the beautiful selection of summer veggies and fruits available, this Black Bean Tomato Avocado Salsa is one you will want to make over and over again. It’s a crowd pleaser that is healthy, delicious and full of protein thanks to the black beans . It is also a good fat source with the avocado.
I like to use fresh ears of corn, blanched or even better, roasted just enough to get the corn cooked but still very crisp. It makes such a big difference in the overall taste, consistency and presentation. I know, however, that time is not always on my side so I try to not hold on to that standard if I cannot swing the time for it. Even if you decide to use canned corn, trust me this recipe will still be quite delicious!
Enjoy!
Black Bean Avocado Salsa with Corn I
Ingredients
- 1 (15 ounce) can organic black beans, rinsed and drained
- 2 cobs of corn, husks removed, blanched and corn removed from cob OR 1- (11 ounce) can organic whole kernel sweet corn, rinsed and drained
- 4 roma (plum) tomatoes, seeded and chopped
- ½ red bell pepper, seeded and diced
- 1 jalapeno pepper, seeded and minced (or more to taste)
- 1/3 cup chopped fresh cilantro
- ¼ teaspoon ground cumin
- 1/4 cup minced red onion
- 1/4-1/2 cup fresh lime juice. Start with ¼ cup and add a little at a time. I love mine very limey, you may not, so go slowly
- 2 tablespoons red wine vinegar
- 1 teaspoon My Sage Gourmet Herbes de Provence (or sea salt)
- 1/2 teaspoon freshly ground black pepper
- 2 avocados, peeled and diced
Instructions
- Mix black beans, corn, tomatoes, red bell pepper, jalapeno pepper, cilantro, cumin, red onion, lime juice, vinegar, herbs de provence or sea salt, and black pepper in a bowl.
- Fold avocado into the mixture.
- Cover bowl with plastic wrap,; chill at least 2 hours.
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