Avocado, Corn, and Black Bean Salsa
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
3 medium tomatoes1 medium onion1 jalapeno pepper (or more)1 lime2 Tbsp cilantro3 ears of corn1 12 oz can black beans2 avocadosalt to taste
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.
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.
Nutritional Info 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
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