This salsa works overtime as both a salad and an appetizer. It's full of fresh, vibrant ingredients. It's the perfect sidekick to any summer meal and is equally delicious served with tortilla chips.
2½ - 3cupssweet corn(frozen, fresh, or canned, drained)
15.5ounces black beans(rinsed and drained)
4scallions(chopped)
½red pepper(diced)
1avocado(peeled, pitted, and chopped)
⅓ - ½cupchopped cilantro
1½limes(divided )
2tablespoonsgrapeseed oil
salt and black pepper(to taste)
Instructions
In a large mixing bowl, combine the corn, black beans, red pepper, and scallions.
In a small bowl, toss the chopped avocado with the juice of ½ of a lime. Add the avocado and cilantro to the corn mixture. Toss to combine.
In the same small bowl, whisk together the oil and the juice from the remaining lime. Season with a pinch of salt and pepper and pour over salad. Gently toss to combine. Taste and adjust seasoning as necessary.
Serve immediately. Store leftovers in an airtight container in the refrigerator for 1-2 days.
Notes
If you are using fresh corn on the cob, grill the corn before removing the kernels. The charred corn adds a layer of smoky flavor to the salsa.
If you wish to omit the cilantro, try adding parsley or chives.
It's best to make this salsa shortly before serving it for optimal freshness. If you need to prep ahead of time, combine all of the ingredients except for the avocado and cilantro. Wait until just before serving to fold in the avocado and cilantro to ensure the freshest taste.