Black Bean, Corn & Avocado Salsa
adapted from Sally's Baking Addiction
1 and 1/2 cups fresh, canned, or frozen (and thawed) corn kernels
1 can (15 oz) black beans, rinsed and drained
1/2 small red or sweet white onion, diced
1 cup diced tomato
1 avocado, chopped
1/2 cup chopped cilantro- I use 1/2 or even a full bunch, sometimes
2 Tablespoons olive oil
juice of 1 lime
1 clove garlic, minced
1 teaspoon salt
pinch ground pepper
pinch cayenne pepper
optional: 1 small jalapeno pepper, seeded and chopped (I used pickled jalapenos, chopped)
1. Add everything to a large bowl. Stir. Taste and add more salt/pepper/cayenne as needed. Cover and let sit in the refrigerator for 1 hour or up to 1 day before enjoying.
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