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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
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
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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