Avocado Corn Bean Salsa Food

BLACK BEAN AVOCADO SALSA

Steps:

• Mix black beans, corn, tomatoes, red bell pepper, jalapeno pepper, cilantro, red onion, lime juice, vinegar, salt, and black pepper in a bowl; fold avocado into the mixture. Cover bowl with plastic wrap, putting it right on top of salsa; chill at least 2 hours.

AVOCADO CORN SALSA

Steps:

• In a large bowl, mix corn, olives, red bell pepper and onion.
• In a small bowl, mix garlic, olive oil, lemon juice, cider vinegar, oregano, salt and pepper. Pour into the corn mixture and toss to coat. Cover and chill in the refrigerator 8 hours, or overnight.
• Stir avocados into the mixture before serving.

CORN BLACK BEAN AVOCADO SALSA

Steps:

• Add everything to a large bowl. Stir. Taste and add more salt/pepper/cayenne as needed.
• Cover and let sit in the refrigerator for 1 hour or up to 1 day before enjoying. I find its flavor is best after an hour or so. (The lime juice and red onion keeps the avocado from turning brown.)

BLACK BEAN AVOCADO SALSA WITH CORN

Steps:

• Preheat the grill over medium-high heat.
• Rub the shucked corn with olive oil and place onto the grill and cook until nicely charred on all sides, about 5 minutes per side. Allow to cool slightly prior to removing the kernels and transferring to a large bowl.
• Add the cherry tomatoes, avocados, black beans and onions to the grilled corn kernels.
• Mix together the 2 tablespoons olive oil, agave, cumin, garlic, lime juice, serrano, cayenne, and salt and black pepper to taste in a separate bowl. Whisk together, as you would to make a vinaigrette, and pour over the corn mixture. Mix together gently so everything is coated well, and then fold in the cilantro and scallions.

BLACK BEAN, AVOCADO, AND CORN SALSA

Steps:

• Mix black beans, corn, cilantro, red onion, lime juice, oil, hot sauce, cumin, salt, and pepper together in a large bowl. Lightly toss in avocado immediately before serving to ensure it does not turn brown.

CORN AND AVOCADO SALSA

Steps:

• Place the corn in a large pot with enough water to cover, and bring to a boil. Cook until kernels are tender but crisp, about 5 minutes. Drain, and cool in cold water. Use a knife to scrape kernels from the cobs.
• Place kernels in a medium bowl. Stir in avocados, red onion, bell pepper, and garlic. Add cumin, red pepper flakes, and cilantro. Mix in vinegar, olive oil, and lime juice. Season with salt and pepper.

BLACK BEAN AVOCADO CORN SALSA

Steps:

• Mix all ingredients together and refrigerate over night.
• Stir and serve with tortilla chips.