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Black Bean Avocado Corn Salsa

California prides itself on really great Mexican food. Earthy black beans and spicy jalapeños meet the delightful pop of freshly-blanched sweet corn and creamy avocado, all tossed with plenty of lime juice to keep things fresh. This is delicious piled on top of a crisp tortilla chip but honestly, also makes an excellent salad that could go with grilled chicken or steak and of course a chilled glass of California rosé or California Chardonnay.

Featuring California Wines

Ingredients

2Small ears (~430 g) sweet corn, shucked
1Can black beans, drained and rinsed (~440 g)
½Large white onion (~140g), diced
40 gChopped cilantro
2Medium jalapeños chopped, seeds and stems removed if you’d like it less spicy
180 gCherry tomatoes, quartered
2Medium avocados, peeled, pitted and diced
2Limes
1 ½ tsp.kosher salt, plus more for seasoning

  1. Step 1

    Bring a large saucepan of salted water to a boil. Add ears of corn and cook 2-3 minutes or until tender but still retains some bite. While corn is cooking, fill a large bowl halfway with ice water. Plunge the corn into the ice water to stop the cooking. Once cool, lay the cobs horizontally on a cutting board and slice the kernels off the cobs. Place corn in a large mixing bowl.

  2. Step 2

    Add beans, onion, cilantro, jalapeños, tomatoes and avocado. Squeeze the juice from 1 lime over everything and add the 1 ½ teaspoons of salt. Stir gently, being careful not to break up or mash the avocado too much.

  3. Step 3

    Taste the salsa and add more lime juice from the other lime if needed and more salt too if necessary.

  4. Step 4

    Serve with tortilla chips or on a tostada or as a salad. If not serving right away, press a piece of plastic wrap directly over the surface of the salsa, then another piece over the top of the bowl. Refrigerate for up to 2 days.

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