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Black Bean and Avocado Salsa
Posted on | May 9, 2010 | 4 Comments
It’s getting to be summertime, and as the weather gets warmer, I crave lighter and more refreshing food. This salsa is super versatile and is the perfect summer dish. It’s good for you and it’s delicious. You can serve this salsa with chips as an appetizer, over fish or chicken, on tacos or burritos, or on a salad. Jason grilled out steak and chicken tonight and made this salsa to go along with it. The boys ate theirs in tortillas, and I had a grilled chicken breast with the salsa on top. I’ve made this before as an appetizer when we have people over and it’s usually the first thing to disappear. If you’re serving this as an appetizer, serve it with blue corn chips and make a double batch so you can have it another way the next day.
Black Bean and Avocado Salsa
1 (15 ounce) can whole kernel corn
1 (15 ounce) can black beans
1 tomato, chopped
1/2 red onion, diced
1 avocado, cubed
1/2 c. cilantro, chopped
1 jalapeno, seeded and minced to taste
2 garlic cloves,, minced
1 tsp. chili powder
1 tsp. cumin
1/4 tsp. oregano
1/8 tsp. red pepper
1/4 tsp. sea salt
Juice from 1 lime
Drain corn and black beans and rinse. Combine corn, black beans, tomatoes, red onion, avocado, cilantro, jalapeno and garlic in a bowl. Add spices and toss with a wooden spoon. Squeeze lime juice over all and toss again. Refrigerate until ready to serve.
Comments
4 Responses to “Black Bean and Avocado Salsa”
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May 10th, 2010 @ 2:27 am
This looks yummy. I’m making grilled chicken breasts tomorrow – I just might top them with this.
Here’s my mango relish recipe. It also tastes HEAVENLY if you mix in 1 lb of lump crab meat. Eat as is or serve with grilled chicken:
1 large Hass avocado; chopped
1/2 red bell pepper, coarsely chopped
1-2 manila mangoes; chopped
1-2 green onions; chopped
1/4 cup chopped italian parsley (better tasting) or cilantro
1 English cucumber; unseeded & chopped
1-2 minced/finely crushed dried chile de arbol peppers
2-3 tbps squeezed lime juice
kosher salt & fresh ground pepper to taste
Mix all chopped ingredients and fold carefully in a medium glass bowl. Add kosher salt, fresh ground pepper and crushed chile de arbol peppers. Add lime juice almost when ready to serve. Make it a crab salad by adding 1-16 oz. container of lump crab meat and add about 2 more tbps of lime juice and seasonings. Or, serve as relish atop grilled chicken breats.
Enjoy!
May 10th, 2010 @ 9:47 am
Oh, I bet this would be fantastic over fish too. I’m going to try it!
May 10th, 2010 @ 10:04 am
It is! Try it with Mahi Mahi. I forgot ONE important ingredient: OLIVE OIL! (My brain doesn’t function too well past 1 a.m.)
Mix in about 1/4 cup of extra virgin olive oil
Note on the bell pepper: peel off the skin for better taste and texture
I like to eat it with a nice Sauvignon Blanc
May 10th, 2010 @ 10:47 am
Where do you get the dried chile pepper? Is it like a red pepper flake or a dried pepper you find at the store?