Black Bean, Corn & Avocado Salad

I think there are two things I can’t live without. Cilantro and avocado. Now that I have a food blog I really notice how often I consume the two.

Especially the cilantro.

Cilantro is one of those things you love or you hate but I LOVE it. I think one of the reasons is because I associate it with tacos and we all know how much I love tacos. I mean, if you’re not already convinced all the tacos I eat- here are a few of my favorites: Slow Cooker Pork Carnitas, Slow Cooker Chicken Tinga Tacos, and we can’t forget about the Salmon BLT Tacos.

This black bean, corn and avocado salsa definitely would taste great on tacos but I made it this time as a dip with chips. I had a hard time photographing them actually, because I couldn’t stop eating this salsa. I kept saying to myself “last chip” but I really couldn’t resist because the salsa was so good! Really the most of the work you have to do is chopping the tomato, onion and jalapeno. Mostly everything else is opening the can and stirring! I only put one jalapeno in this dip but if you like more of a kick, see how you like it with two jalapenos!

This black bean corn and avocado salsa tastes even better the next day when all of the flavors and lime juice have time to combine!

I think this is definitely going to be on my list of let-me-see-what-I-have-in-the-pantry-and-how-can-I-combine-it-to-a-yummy-salsa-for-a-party food. We all need those finger foods that somehow are easier to eat even after you’re full. That’s one of the reasons I love chips and salsa!

What is your favorite way to consume this kind of salsa?

I’d love to see your response below!

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Black Bean, Corn & Avocado Salad

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Ingredients

• Juice of 2 limes
• 3 tablespoons extra virgin olive oil
• 1 teaspoon honey
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon chili powder
• 1 can black beans, drained and rinsed
• 1 can corn, drained
• 2 medium tomatoes, diced (about 2 cups)
• 1/2 red onion, diced
• 1 cup fresh cilantro, chopped
• 1 jalapeno, diced
• 2 ripe avocados, diced

Instructions

1. In a large bowl, whisk the lime juice, olive oil, honey, salt, pepper, garlic powder, and chili powder. Add black beans, corn, tomatoes, onion, cilantro, and jalapenos and combine the mixture. Add the avocado and gently combine.
2. Store in the fridge for at least 1 hour for all of the flavors to combine.
3. Serve with tortilla chips or as a side item.

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https://www.tabithatalksfood.com/black-bean-corn-avocado-salad/