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Black Bean Corn Avocado Salsa for Your Next Cookout: Try the Recipe

Black Bean Corn Avocado Salsa for Your Next Cookout: Try the Recipe

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Sure, you could make the same guacamole recipe for the 100th time, or open a jar of salsa, but why not invest just 10 minutes in preparing a batch of homemade black bean-corn-avocado salsa?

Recipe maker MaryAnne Hoekstra of Gastronotherapie recommends serving this salsa as an aperitif with tortilla chips, or as a side dish with your favorite Tex-Mex meal.

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Black Bean Corn Avocado Salsa by MaryAnne from Gastronotherapy

Makes 4 cups

Preparation time: 10 minutes

Cooking time: 0 minutes

Black Bean Corn Avocado Salsa by MaryAnne from Gastronotherapy
(Mary Anne Hoekstra)

Ingredients:

1-½ cups frozen corn kernels, thawed

2 cups cherry tomatoes, halved

1 (15-ounce) can black beans, drained and rinsed

½ red onion, finely chopped

1 jalapeño, seeded and diced

¼ cup cilantro, chopped (plus more for garnish)

2 tablespoons olive oil

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1 Tablespoon fresh lime juice

1 garlic clove, finely chopped

1 teaspoon salt

½ teaspoon ground cumin

⅛ teaspoon cayenne pepper

avocado, pitted and diced

Travel directions:

1. Combine all ingredients (except avocado) in a large bowl. Add more salt and cayenne pepper if needed.

2. Gently stir in the avocado (adding the latter will prevent it from being mashed).

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3. Cover and refrigerate for about 1 hour. This allows the flavors to marinate.

4. Optional: Garnish with extra cilantro.

This original recipe is owned by gastronotherapy.com and was shared with Fox News Digital.

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