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Black Bean Avocado Corn Salsa
In California, we pride ourselves on really great Mexican food. Earthy black beans and spicy jalapeños meet the delightful pop of freshly-blanched sweet corn and creamy avocado, all tossed with plenty of lime juice to keep things fresh. This is delicious piled on top of a crisp tortilla chip but honestly, also makes an excellent salad that could go with grilled chicken or steak and of course a chilled glass of California rosé or California Chardonnay.
Pairs With
Prep: 20 minutes | Cook: 5 minutes
Total Time: 25 minutes
Ingredients
- 2 small ears (433 g) sweet corn, shucked
- 1 (15-ounce/439 g) can black beans, drained and rinsed
- ½ large white onion (140g), diced
- ½ cup (42 g) chopped cilantro
- 2 medium jalapeños (67g) chopped, seeds and stems removed if you’d like it less spicy
- 1 cup (183g) cherry tomatoes, quartered
- 2 medium avocados (430g), peeled, pitted and diced
- 2 limes (184 g)
- 1 1/2 teaspoons kosher salt, plus more for seasoning
Instructions
- Bring a large saucepan of salted water to a boil. Add ears of corn and cook 2-3 minutes or until tender but still retains some bite. While corn is cooking, fill a large bowl halfway with ice water. Plunge the corn into the ice water to stop the cooking. Once cool, lay the cobs horizontally on a cutting board and slice the kernels off the cobs. Place corn in a large mixing bowl.
- Add beans, onion, cilantro, jalapeños, tomatoes and avocado. Squeeze the juice from 1 lime over everything and add the 1 ½ teaspoons of salt. Stir gently, being careful not to break up or mash the avocado too much.
- Taste the salsa and add more lime juice from the other lime if needed and more salt too if necessary.
- Serve with tortilla chips or on a tostada or as a salad. If not serving right away, press a piece of plastic wrap directly over the surface of the salsa, then another piece over the top of the bowl. Refrigerate for up to 2 days.
Pairs With
