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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 64.2
  • Total Fat: 3.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 354.2 mg
  • Total Carbs: 8.7 g
  • Dietary Fiber: 3.0 g
  • Protein: 2.2 g

View full nutritional breakdown of Avocado, Corn, and Black Bean Salsa calories by ingredient
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Avocado, Corn, and Black Bean Salsa

Submitted by: CHEFFALTA

Introduction

This can be simplified by buying pre-made pico de gallo at the store, and just adding the corn, beans, avocado, and extra salt to tastw This can be simplified by buying pre-made pico de gallo at the store, and just adding the corn, beans, avocado, and extra salt to tastw
Number of Servings: 20

Ingredients

    3 medium tomatoes
    1 medium onion
    1 jalapeno pepper (or more)
    1 lime
    2 Tbsp cilantro
    3 ears of corn
    1 12 oz can black beans
    2 avocado
    salt to taste

Directions

1. Place corn in large pot, cover with cool water. Place on stove and bring to a boil. Allow to boil about 5 minutes, or till corn is done. Remove to a towel to dry and cool. Once cooled, cut off kernels.
2. While corn is cooking and cooling, chop tomatoes. Cut into quarters, and scoop out pulp and seeds. Dice remainder of tomato, and place in large bowl.
3. Dice onion and add to tomato. Dice jalapeno, leaving as many seeds as you like (I don't leave any because I don't like it as spicy). Add to bowl with tomato.
4. Chop cilantro and add to bowl. Squeeze in juice of the lime. Add the corn kernels.
5. Drain and thoroughly rinse the black beans till they no longer foam, and the water runs clear. Drain well, and add to bowl.
6. Cut avocados in half length-wise. Using your knife, carefully cut the flesh in a grid pattern. Turn avocado peel inside-out over the bowl, and avocado will come out diced..
7. Stir everything together to combine, adding salt to taste.

Serving Size: about 2.5 quarts

Number of Servings: 20

Recipe submitted by SparkPeople user CHEFFALTA.






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