Corn Black Bean Avocado Salsa

Name: Corn Black Bean Avocado Salsa
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 1 teaspoon salt; 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; pinch ground pepper; pinch cayenne pepper; optional: 1 small jalapeño pepper, seeded and chopped

Prep 15 min Serves 4 Source

Ingredients

1 teaspoon salt
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
pinch ground pepper
pinch cayenne pepper
optional: 1 small jalapeño pepper, seeded and chopped

Steps

1
Add everything to a large bowl. Stir. Taste and add more salt/pepper/cayenne if desired.
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.)