Friday, August 27, 2010

Black Bean, Corn and Avocado Salsa

This summertime variation on black bean salsa has as much corn in it as it does black beans, and a bit of a kick from some jalapeno. I made this a couple of weeks ago to serve at a late Saturday afternoon meeting. Several of my friends asked for the recipe, so I made it again this week to make sure that I had written it down correctly. The salsa works equally well as a dip with tortilla chips and as a side dish with grilled chicken.


Black Bean, Corn & Avocado Salsa


Ingredients:
  • 1 can black beans, drained and rinsed (I use Goya or Bush’s)
  • 3 ears fresh corn, grilled or steamed in the husks in the microwave for 5 minutes, husked and cut off the cob
  • 1 ripe avocado, diced
  • 1-2 jalapenos, seeded and minced
  • 2/3 cup red onion, diced
  • 2/3 cup fresh cilantro, minced
  • 2 cloves garlic, minced
  • 2 T. extra virgin olive oil
  • 2 T. lime juice
  • ½ t. salt
  • ¼ t. pepper
  • 1 1/2 t. cumin
  • 1/2 t. coriander
Directions:
  1. Combine all the ingredients except the avocado in a bowl and stir to combine.
  2. When you get ready to serve, add the avocado and stir gently. Taste and adjust seasonings.
Low-carb dieter DH loved the dish but complained about the corn. I’m afraid he’s just going to have to live with corn carbs for the next few weeks or as long as I can get fresh sweet corn. I wish I had had some baby heirloom tomatoes on hand when I made the salsa as a side dish – they would have added a perfect dash of color and another fresh texture to the dish. I am making succotash later this weekend and planning to use both!

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