Home Recipes Black Bean Avocado Corn Salsa

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

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

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.
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.
Step 3
Taste the salsa and add more lime juice from the other lime if needed and more salt too if necessary.
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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Desserts & Sweets, Fruits & Vegetables, Gluten-free, Snack, Vegetarian or Vegan

Black Bean Avocado Corn Salsa

Ingredients

Step 1

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