I received two ears of corn the other day, and unsure of what to do with them, I left them on the counter with bell pepper, onion, avocado, and tomato and went about my day.
Coming into the kitchen to make lunch, I glanced at my pile o’produce and realized that we had almost everything to make Corn and Avocado Salsa.
This is a quick, simple recipe- Enjoy!
- 1 cup fresh corn (removed from the cob with a knife) you can also use frozen corn defrosted
- 1 bell pepper color of your choice, chopped (I used red)
- 2 medium-sized tomatoes, de-seeded and chopped
- 2 FRESH Jalapeños, deseeded, minced
- 1/2 large onion, chopped (I used a sweet onion, but red/purple onions are tasty too)
- 1 avocado, chopped
- 1 14 ounce can of black beans, rinsed and drained
- Salt and pepper to taste
- Juice of 1 lime
- Approximately a handful of cilantro, minced (if you are like me and cilantro tastes like soap, use parsley instead)
- In a large mixing bowl, combine all of the ingredients, stir to combine.
- Place in refrigerator for a minimum of 4 hours before serving. It’s best if it rests overnight before eating. This gives it time for the flavors to mingle and blend.
This is a very pretty, colorful dish. It is great as salsa or as a salad. It’s great with chips, as a side, on tacos, in burritos. No lie, I ate some out of the mixing bowl. 10/10, would do it again.
If you don’t like black beans, good substitutes are white beans or pinto beans.