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Corn Black Bean Avocado Salsa | Daily Dine

Corn Black Bean Avocado Salsa

This corn black bean & avocado salsa is loaded with flavor. It's perfect as a chip dip or side salad.

appetizermexican

Prep Time: 15 minutes

Total Time: 15 minutes

Servings: 4

Ingredients

1 and 1/2 cups (270g) fresh, canned (and drained), or frozen (and thawed) corn kernels

1 and 1/2 cups (270g) cooked/canned black beans, drained and rinsed (about 1 can)

1/2 small red onion, diced

1 cup (150g) diced tomato

1 avocado, chopped

1/4 cup chopped cilantro

2 tablespoons olive oil

juice of 1 lime

1 clove garlic, minced

1 teaspoon salt

pinch ground pepper

pinch cayenne pepper

optional: 1 small jalapeño pepper, seeded and chopped

Instructions

Step 1
Add everything to a large bowl. Stir. Taste and add more salt/pepper/cayenne if desired.
Step 2
Cover and let sit in the refrigerator for 1 hour or up to 1 day before enjoying. I find its flavor is best after an hour or so. (The lime juice and red onion keep the avocado from turning brown.)