Roasted Corn, Black Bean and Avocado Salsa
- Minutes to Prepare:
- Number of Servings: 12
Ingredients
1 Avocado diced2 ears of corn (preferrably roasted) may use can1/2 to 1 diced red bell pepper (other color if you prefer)1 diced roma, or other small tomato1/2 to 1 jalapeno (seeds and membrane removed) diced 1 cup low-salt black beans2 Tbsp. minced (or diced) onion1/4 to 1/2 fresh lime juice1/2 tsp. cumin 1/2 tsp. salt or to taste1/2 tsp. garlic powder
This dish is best made with roasted corn on the cob, then slice off kernels and allowed to cool. Dice all ingredients. Drain off black beans and place in bowl. Then add corn, tomatoes, peppers, onion and toss to mix. Gently add avocado and spices and mix to combine.
This recipe can be suited to taste so feel free to add other fresh ingredients or spices. Best if chilled for an hour so that flavors combine. May serve atop chicken or as a side dish. Also great with baked tortilla chips or slices of Jicama.
Number of Servings: 12
Recipe submitted by SparkPeople user SKISINCO.
This recipe can be suited to taste so feel free to add other fresh ingredients or spices. Best if chilled for an hour so that flavors combine. May serve atop chicken or as a side dish. Also great with baked tortilla chips or slices of Jicama.
Number of Servings: 12
Recipe submitted by SparkPeople user SKISINCO.
Nutritional Info Amount Per Serving
- Calories: 57.9
- Total Fat: 2.5 g
- Cholesterol: 0.0 mg
- Sodium: 177.4 mg
- Total Carbs: 8.4 g
- Dietary Fiber: 2.8 g
- Protein: 2.1 g
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