0.5cupdiced red bell pepperribs and seeds removed, finely diced
0.5cupdiced red onion
1largeavocadoor two small - diced
1jalapeno pepperfinely diced
2tablespoonschopped cilantro
Dressing
2tablespoonsolive oil
2tablespoonsfresh lime juice
2clovesfresh garlicpressed or finely minced
2teaspoonscumin
1teaspoonchili powder
0.5teaspoonkosher saltmore or less to taste
Instructions
Place bean, corn, bell pepper, jalapeno pepper, and onion in a large bowl.
Whisk the olive oil, finely minced garlic, cumin, chili powder, salt, and lime juice together in a small bowl.
Pour the dressing over the salsa mixture, add the chopped cilantro, and fold together to combine. Add the avocado chunks and gently fold into the salsa mixture.
Pour into a serving bowl and serve with your favorite tortilla chips as a dip, or use as an ingredient in your favorite dish.
Notes
Black bean and corn salsa can be stored in the refrigerator for up to 2-3 days, in an airtight container for the best taste and texture.
If you like it spicy, you can add diced serrano or habanero peppers or a pinch of red pepper flakes. If you prefer no heat at all, you can omit the jalapeños.
You can prepare the salsa ahead of time and refrigerate it until ready to serve, but it’s best to add the avocado just before serving to prevent it from browning.
See post for complete of substitutions and variations to this recipe.