Sign Up for the Recipe Publishing Newsletter
Black Bean and Corn Salsa with Avocadoes
This colorful salsa is very versatile. You can serve it as a salsa with chips. You can use it as a condiment during meals. It can be a salad topper, or even a side dish in its own right. This delicious black bean and corn salsa with avocadoes is perfect for almost any meal. It is also extremely easy to make, so you may find yourself putting it together frequently. It only takes 10 minutes, and most of that is spent chopping the ingredients.
Serve this up with your next batch of tacos. Your family will love putting this delicious salsa on top! The flavors also go particularly well with chicken or fish. You could make a meal of tilapia fillets and spoon some of this delicious salsa over the top when you serve the food. This is also a very nutritious dish. The ingredients are full of nutrients that you may be hard pressed to get your children to eat when served alone, but when mixed together in a salsa like this, they will eat it up.
This colorful dish looks great served at a party, a potluck, or a family barbecue. Make the most of the fresh ingredients and use vine ripened tomatoes. They really do make a super dish even better. Leftovers can easily be eaten the next day for lunch or a snack. Make some nachos and spoon this mixture on top after they are done. They will just disappear before you know it. You will find yourself reaching for this recipe again and again.
Colorful Black Bean and Corn Salsa
Ingredients -
2 medium avocados, ripe
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can corn kernels, rinsed and drained
1 jalapeno pepper, seeded and diced
⅓ cup red onion, chopped
½ large tomato, seeded and chopped
3 Tablespoons lime juice
½ teaspoon salt
½ teaspoon cumin
¼ teaspoon red pepper
Preparation:
Dice the avocados and add them to a bowl with the black beans, corn, jalapeno, onion, tomato, lime juice, salt, cumin, and red pepper.
Stir gently to mix everything, making sure the avocado pieces get a good dousing with the lime juice.
Refrigerate until ready to serve.
(Serves 6 to 8)
