A light summer side dish or salsa that’s packed with diced tomatoes, red onions, grilled corn, cilantro, lime juice and, for a little creaminess, avocados.
Preparation:
Cook:
Level: Easy
Ingredients
- FOR THE SALSA:
- 2 ears Corn, preferably grilled but frozen or canned, would work
- ½ whole Green pepper, diced
- ½ whole Red pepper, diced
- 6 set Grape tomatoes, halved
- 2 cloves minced garlic
- 1 tbsp Shallot, diced
- 3 tablespoons Red onion, sliced or diced
- 1 whole Avocado, pitted and diced
- 15 ounces, weight Canned black beans, drained and rinsed
- FOR THE VINAIGRETTE:
- 4 tablespoons Olive oil
- 1 tbsp White wine vinegar
- 1 teaspoon Lime zest
- 4 tablespoons Lime juice
- 1 tbsp Sugar
- ¼ cups Cliantro, chopped
- 1 teaspoon Sea salt
- ¼ teaspoons Black pepper
- ¼ teaspoons Cayenne pepper
- ¼ teaspoons Cumin
Preparation
Combine corn, peppers, tomatoes, garlic, shallots, red onion and avocado in a bowl. Drain and rinse the beans thoroughly and add them to the bowl.
In a small measuring cup or bowl, combine the dressing ingredients. Pour over salsa. Mix and refrigerate at least 2 hours before serving
