Avocado, Black Bean & Corn Salsa

 

 

This recipe comes out a little different each time I make it…for one, I don’t bother measuring (except in baking!), I also add or delete ingredients sometimes depending on what I have that’s fresh~  add different color peppers or omit, add other fresh veggies, use fresh  tomatoes or canned diced, jalapenos or not…play around and have fun!

 

My recipe first came from my friend Stephanie who introduced this delectable combination of ingredients to me almost 20 years ago and thanks to my cousin Deb (makes it extra spicy) and friend Alex (adds green beans), I have different spins on the same idea. Once Upon A Chef has a similar Black Bean & Corn Salad (I like to call mine salsa because we most often eat it on scoop chips as an appetizer).  You’ve probably had a version of this at some point and loved it  – whether it smothered a piece of grilled chicken or you enthusiastically scooped it onto a chip. It’s addicting, fresh and healthy!!

Tip:  it’s a bit time consuming to make (lots of chopping!) so I usually make a big batch – it’s never gone to waste! But feel free to cut it down or multiply it…

Ingredients:  

• 3-4 ears fresh corn on the cob, cooked and cut off the cob
• 1 medium red onion, chopped
• 2 cans black beans (rinsed and drained)
• 1 container of fresh cherry or grape tomatoes, cut in half or quarters
• 1 red or green pepper diced
• 1/2 cup fresh chopped cilantro
• 1 or 2  whole avocados diced
• 1 lime, squeezed and zested
• 1 T honey or sugar
• a few splashes of good olive oil
• a splash of apple cider vinegar
• salt & pepper, to taste
• a sprinkle of cumin, to taste
• a dash of red pepper flakes or red cayenne pepper (opt.)

Directions:

The best part?!  Simply chop and mix  –

I chop everything (except avocado) and then dump it all in a large metal mixing bowl and toss gently, adding the spices and liquid ingredients and toss again.  Then fold in the chopped avocado…the lime juice will keep the avocado green and fresh. Seal tightly and store in fridge. Bring to room temp and serve – bon apetit!

Remember, it can be a side dish; a topping of grilled fish, chicken, burgers, or polenta; or an appetizer served with tortilla scoops or Frito chips. Any way you serve it, your guests will gobble it up!