An easy to throw together salsa made with black beans, frozen corn, fire roasted tomatoes, and creamy avocado. Serve it as a dip with chips or as a side salad to your favorite Mexican dish.
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.
Corn and Black Bean Salsa
- 1 3/4 cups frozen sweet corn (from 16-ounce bag)*
- 2 cans (14.5 ounces each) fire roasted diced tomatoes, drained
- 1 can (14 ounce) 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
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.