Fiesta Corn & Avocado Salsa
Try this Fiesta Corn & Avocado Salsa recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 4
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 teaspoon salt
- 1 clove garlic minced
- 2 tablespoons olive oil
- 1/4 cup chopped cilantro
- juice of 1 lime
- pinch cayenne pepper
- 1 and 1/2 cups fresh canned, or frozen (and thawed) corn kernels
- 1 and 1/2 cups black beans
- 1/2 small red onion diced
- 1 cup diced tomato
- 1 avocado, chopped (i like larger chunks)
- pinch ground pepper
- optional:â 1 small jalapeno pepper seeded and chopped
- Carbohydrate 3.80946166666667 g
- Cholesterol 0 mg
- Fat 1.893008334057 g
- Fiber 0.876066696147124 g
- Protein 0.679695 g
- Saturated Fat 0.265550833433258 g
- Serving Size 1 1 cup (71g)
- Sodium 3.52358333334781 mg
- Sugar 2.93339497051954 g
- Trans Fat 0.0969808333529307 g
- Calories 31 calories
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.)
