Tuesday, January 7, 2014

Corn, Black Bean, & Avocado Salsa

I initially made this for a salad, but made it separate so I could put it on tacos later on. It is also great as just a dip! 


1 cup corn, roasted
1 15-ounce canned beans, rinsed and drained well
1 avocado, diced
1 scallion, minced
1 tomato, diced

1/2 cup red bell pepper, diced
2 teaspoons chopped cilantro
1 teaspoon ground cumin
juice of one lime
1 tablespoon extra virgin olive oil
salt and pepper, to taste

To roast corn kernels, place corn kernels and 2 teaspoons olive oil in a cast iron pan. Cook on medium heat until corn turns light brown and caramelizes. Let corn cool.
Mix all ingredients together.
Chill before serving.

To easily dice avocados slice them and then scoop them out.

Let the corn chill, before adding to the mixture.

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