One of my most popular recipes is this one. This corn salsa is a favorite among those who dislike avocado, red onions, and spicy meals.
| Prep Time: | 10 mins |
| Total Time: | 10 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 (14 ounce) can black beans, rinsed and drained
- 2 cups frozen corn kernels
- 1 cup cilantro, roughly chopped
- ½ red onion, chopped
- 1 ½ limes, juiced
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons hot sauce
- 1 ½ teaspoons ground cumin
- salt and ground black pepper to taste
- 1 avocado, diced
Instructions
- 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.
- I use Sriracha if it’s a hot crowd and Frank’s RedHot(R) if it’s a mild crowd. If you feel the hot sauce will make it too liquidy you could substitute in chopped jalapeno(s).
- Try to get the beans as dry as possible to reduce the amount of liquid in the salsa.
- There’s no need to defrost the corn kernels since they will keep the salsa cool.
Reviews
This was really good except the corn needs to be thawed beforehand. This gets better the longer it sits so I recommend making it a day in advance and then stir in the avocado right before serving. It’s pretty cilantro forward which we like but I think it might be too much for most.