Fiesta Corn & Avocado Salsa Recipe

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This recipe for Fiesta Corn & Avocado Salsa is from The Jullie Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:	Category: Dips

Ingredients:	Ingredients: 1 and 1/2 cups fresh, canned, or frozen (and thawed) corn kernels 1 and 1/2 cups canned (cooked) black beans, drained and rinsed 1/2 small red onion, diced 1 cup diced tomato 1 avocado, chopped 1/4 cup chopped cilantro 2 Tablespoons olive oil juice of 1 lime 1 clove garlic, minced 1 teaspoon salt pinch ground pepper pinch cayenne pepper optional: 1 small jalapeño pepper, seeded and chopped

Directions:	Directions: Add everything to a large bowl. Stir. Taste and add more salt/pepper/cayenne as needed. Cover and let sit in the refrigerator for 1 hour or up to 1 day before enjoying. I find its flavor is best after an hour or so. (The lime juice and red onion keeps the avocado from turning brown.) Serve with Chips This recipe is so forgiving! Feel free to sub ingredients and spices in and out according to your tastes. Sometimes I add diced mango for a fruity, refreshing twist.

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Fiesta Corn & Avocado Salsa Recipe

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Category:

Ingredients:

Ingredients:

Directions:

Directions: