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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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