If this salsa doesn’t scream summer I don’t know what does. This is my go-to salsa recipe for a hearty and healthy dip, appetizer, topping, filling…… need I say more. This Avocado-corn Salsa is a fresh and light side dish perfect for summer BBQs and potlucks.
Prep Time: 5 minutes
Cook Time: 0 minutes
1-pint cherry tomatoes, chopped into bite-size pieces
1 to 2 medium avocados, chopped into bites size pieces
1 C. corn, canned (drained), frozen or fresh it’s all good here!
1 can black beans, drained
1/2 C. onion, chopped
2 small or I large jalapeno, seeded and chopped
1/4 C. cilantro or parsley, finely chopped
2 T. olive oil
Juice of 1 lime
I glove of garlic, minced
Salt and pepper to taste
Pinch of cayenne pepper
1/2 tsp. of sugar or honey
What to do:
Combine all your vegetables in a bowl. Mix together the dressing ingredients in a jar or bowl and pour over salad and toss. This is best chilled for a few hours to let the flavors mingle.
The lime juice will help keep the avocado from turning brown. This is such a forgiving recipe, feel free to add in or take out ingredients and spices.