mexican corn and black bean avocado salsa
(6 ratings)
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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(6 ratings)
yield
10 serving(s)
prep time
20 Min
method
No-Cook or Other
Ingredients For mexican corn and black bean avocado salsa
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1 can15 ounce can of sweet corn. drained and rinsed
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1 can15 ounce can of black beans drained and rinsed well
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1 can14-15 ounce of diced tomatoes with green chili's
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1soft avocado peeled and chopped
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1 ptgrape tomatoes each chopped in 4's
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1/2finely chopped red onion
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2 tsphoney
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1/8 -1/4 tspcayenne red pepper
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3 Tbsplime juice divided
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1/2 tspsalt
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2 tspolive oil
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3 Tbspchopped fresh cilantro
How To Make mexican corn and black bean avocado salsa
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1Rinse the black beans and corn. Strain them,and add to a medium bowl. Add the canned diced tomatoes with juice. Stir to combine.
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2Add the chopped Cilantro,and chopped onion, lime juice,honey Cayenne pepper,salt,and olive oil. Stir to combine all.
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3Peel 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.
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Categories & Tags for Mexican Corn and Black Bean Avocado Salsa:
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