Black bean corn avocado salsa for your next cookout: Try the recipe

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Sure, you could make the same guacamole recipe for the 100th time or pop open a jar of salsa, but why not invest just 10 minutes whipping up a batch of homemade black bean corn avocado salsa? 

Recipe creator MaryAnne Hoekstra of Gastronotherapy recommends serving this salsa as an appetizer with tortilla chips, or as a side salad to your favorite Tex-Mex meal.  

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Black Bean Corn Avocado Salsa by MaryAnne of Gastronotherapy

Makes 4 cups

Prep time: 10 minutes

Cook time: 0 minutes

Black Bean Corn Avocado Salsa by MaryAnne of Gastronotherapy (MaryAnne Hoekstra)

Ingredients:

1-½ cups frozen corn kernels, thawed

2 cups cherry tomatoes, halved

1 (15-ounce) can black beans, drained and rinsed

½ red onion, finely diced

1 jalapeño, seeded and diced

¼ cup cilantro, chopped (plus more for garnish)

2 Tablespoons olive oil

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1 Tablespoon fresh lime juice

1 garlic clove, minced

1 teaspoon salt

½ teaspoon ground cumin

⅛ teaspoon cayenne pepper

 avocado, pitted and chopped

Directions:

1. In a large bowl, combine all ingredients (except avocado). Add more salt and cayenne if needed.

2. Gently stir in avocado (adding this last will prevent it from getting mashed).

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3. Cover and chill in the refrigerator for around 1 hour. This allows the flavors to marinate.

4. Optional: Garnish with additional cilantro.

This original recipe is owned by gastronotherapy.com and was shared with Fox News Digital. 

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