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Black Bean Avocado Salsa with Corn II

Black Bean Avocado Salsa with Corn II

Black Bean Avocado Salsa with Corn II

Ingredients

  • 1 cup canned corn, rinsed and drained
  • 3 tablespoons extra-virgin olive oil, separated into 1 for skillet and remaining 2 for mixture
  • 1/2 medium red onion, finely diced
  • 1 cup quartered cherry tomatoes
  • 2 ripe but firm avocados, pitted and diced
  • One 15.5-ounce can black beans, drained
  • 1/4-1/2 teaspoon agave syrup
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon minced garlic
  • Juice 2 limes
  • 1 serrano chile, seeded and finely diced (optional)
  • Pinch cayenne pepper
  • Sea salt and freshly ground black pepper
  • 3 tablespoons chopped fresh cilantro
  • 2 scallions, finely chopped (greens only)

Instructions

  1. In a medium size skillet, heat 1 teaspoon Olive oil to medium heat
  2. Using a wooden spoon, gently place corn and chopped red onion into the skillet
  3. Increase heat to medium-high, cook until onion and barely opaque and corn is nicely browned, about 5 minutes.
  4. Allow corn/onion mixture to cool slightly, then transfer to a large bowl.
  5. Add the cherry tomatoes, avocados and black beans to the onions and corn kernels.
  6. In a small bowl, mix together the remaining olive oil, agave, cumin, garlic, lime juice, serrano pepper, cayenne, then salt and black pepper to taste.
  7. Whisk together, as you would to make vinaigrette, and pour over the corn mixture.
  8. With a spoon, gently mix together so everything is coated well, and then fold in the cilantro and scallions.

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Adapted from a Recipe by Guy Fieri