Description
This vibrant and creamy Avocado Corn Salsa is a refreshing and flavorful dish combining sweet corn, creamy avocado, and zesty jalapeños. Perfect as a side dish or a topping for tacos, chips, or grilled meats, it’s a quick and healthy recipe that delivers a delightful mix of texture and taste.
Ingredients
Scale
Ingredients
- 2 cups frozen corn (thawed)
- 1 cup black beans (drained and rinsed)
- 1 avocado (diced)
- 1/4 cup cilantro (finely chopped)
- 1/4 cup red onion (finely chopped)
- 2 tbsp fresh jalapeño (finely diced)
- 1/4 cup red bell pepper (finely diced)
- 1 tbsp lime juice
- 1 tbsp lemon juice
- 1 tbsp vegetable oil
- 1/2 tsp salt
Instructions
- Combine Ingredients: In a large bowl, mix together the thawed corn, rinsed black beans, diced avocado, chopped cilantro, finely chopped red onion, diced jalapeño, and red bell pepper. Ensure all ingredients are well incorporated for even flavor distribution.
- Season and Chill: Add the lime juice, lemon juice, vegetable oil, and salt to the mixture. Stir gently to combine all seasonings without mashing the avocado. Cover the bowl and chill the salsa in the refrigerator for 30 minutes to allow the flavors to meld and enhance.
Notes
- For a spicier salsa, add more fresh jalapeño or include some of the seeds.
- If you prefer, substitute vegetable oil with olive oil for a richer flavor and healthier fat profile.
- This salsa is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days.
- Drain and rinse the black beans thoroughly to reduce sodium and improve texture.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Mexican
Keywords: Avocado corn salsa, Mexican salsa, vegetarian salsa, black bean salsa, fresh salsa, easy side dish, avocado recipe
