Mexican Corn and Black Bean Avocado Salsa

Nor M.

By
@Adashofloverecipes

I love this Salsa. It is really tasty on Tortilla chips,and goes well on top of salads. This is my version of the Mexican dish. Enjoy


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Comments:

Serves:

10

Prep:

20 Min

Method:

No-Cook or Other

Ingredients

1 can(s)
15 ounce can of sweet corn. drained and rinsed
1 can(s)
15 ounce can of black beans drained and rinsed well
1 can(s)
14-15 ounce of diced tomatoes with green chili's
1
soft avocado peeled and chopped
1 pt
grape tomatoes each chopped in 4's
1/2
finely chopped red onion
2 tsp
honey
1/8 -1/4 tsp
cayenne red pepper
3 Tbsp
lime juice divided
1/2 tsp
salt
2 tsp
olive oil
3 Tbsp
chopped fresh cilantro

Directions Step-By-Step

1
Rinse the black beans and corn. Strain them,and add to a medium bowl. Add the canned diced tomatoes with juice. Stir to combine.
2
Add the chopped Cilantro,and chopped onion, lime juice,honey Cayenne pepper,salt,and olive oil. Stir to combine all.
3
Peel and chop Avocado. Toss Avocado with 1 tablespoon of Lime juice. Chop Grape tomatoes. Add both to bowl with corn mixture. Stir to combine all,and refrigerate. Serve with Tortilla chips,or top salads with it.

About this Recipe