Black beans get a refreshing makeover with the addition of lime and cilantro. Summer corn adds its quintessential sweetness, but its avocado’s nutty flavor and creamy mouth feel that turns this simply salsa into a luxurious spread. This recipe comes to us from Shirley Laboy of The Food on Our Table.
Serves 24
- 1 cup canned black beans, drained and rinsed
1 cup canned corn kernels, drained and rinsed
1/4 cup onion, finely chopped
1 tomato, seeded and chopped
1 avocado, chopped
1 lime, zested and juiced
¼ cup cilantro, finely chopped
salt and pepper, to taste
In a medium bowl, combine the black beans, corn, onion, tomato, avocado, lime zest, lime juice and cilantro. Stir to combine and season with salt and pepper to taste.
(5 votes, average: 4.40 out of 5)
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