[donotprint]I’ve made this recipe several times this summer and it is always a big hit. It really is a salad recipe, but my family loves to eat it with chips. It is one of Bob Greene’s Best Life recipes and not only is it a very healthy recipe, but it is “a great salad to make ahead for your next gathering–and it’s so pretty to serve!”
This is my entry in Aggie’s Food and Football blogging event. This would be great football food. It is so fresh and yummy people don’t even realize they’re eating healthy.
Ingredients
- 1 3/4 cups frozen sweet corn (from 16-ounce bag)*
- 2 cans (14.5 ounces each) fire roasted diced tomatoes, drained
- 1/2 cup black beans, drained, rinsed
- 1/4 cup chopped red onion
- 3 tablespoons chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 1 tablespoon canola oil
- 1/2 teaspoon coarse salt (kosher or sea salt)
- 1/2 teaspoon ground cumin
- 1/4 teaspoon pepper
- 1 clove garlic, finely chopped
- 1 avocado, pitted, peeled and chopped
Directions
- Cook corn as directed on bag. Rinse with cold water; drain.
- Stir together corn and remaining ingredients except avocado. Refrigerate at least 1 hour. Stir in avocado just before serving.
- *Can substitute fresh corn if it's in season.
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I love to bake, especially cookies, cakes, and pies. I’ll post my adventures in the kitchen, my favorite new recipes, as well as our family favorites.
I love salads like this and I agree, it is great with chips!
I want a bag of chips now! Your salsa looks terrific!
salsa looks great! i’ll try this when i need an appetizer!
Your salsa looks amazing. I want a bite right now! We have an award for you at http://www.mysisterscucina.blogspot.com . We are loving your blog. Thanks for sharing your talent!
Feeling very gluttonous to see this flavorsome healthy salad.
Yum!! I think I could finish a whole bowl of this myself!
Thanks for the recipe Barbara, I don’t eat a lot of regular salsa (I find it a bit too acidic) but I think this combination is perfect for me!