Description
A fresh bean and corn salsa with avocado, tomatoes, bell pepper, cilantro, and a tangy lime vinaigrette.
Ingredients
Scale
For the Salsa
- 1 15-ounce can black beans, drained and rinsed
- 2 ears corn, grilled or cooked, kernels removed
- 1 cup bell pepper, diced, any color
- 2 cloves garlic, minced
- 1 tablespoon minced shallot
- 2 tablespoons finely chopped red onion
- 1 large avocado, diced
- 5–6 grape tomatoes, quartered
For the Lime Vinaigrette
- 4 tablespoons olive oil
- 1 tablespoon white vinegar
- 1 teaspoon lime zest
- 4 tablespoons lime juice
- 1 tablespoon sugar
- 1/4 cup cilantro, finely chopped, or parsley
- 1 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon cumin
Instructions
- In a large bowl, combine the corn, bell pepper, garlic, shallot, red onion, avocado, and tomatoes.
- Drain and rinse the black beans, then add them to the bowl.
- In a small bowl or measuring cup, whisk together the vinaigrette ingredients. Pour over the salsa.
- Toss gently, then refrigerate for at least 2 hours before serving.
Notes
- For best color and texture, add the avocado shortly before serving if making this recipe ahead.
- Grilled corn adds extra flavor, but cooked fresh corn or thawed frozen corn can also be used.
- Prep Time: 10 min
- Chill Time: 2 hr
- Cook Time: 0 min
- Category: Appetizer
- Method: No Cook
- Cuisine: American, Mexican
