I received two ears of corn the other day, and unsure of what to do with them, I left them on the counter with bell pepper, onion, avocado, and tomato and went about my day.
Coming into the kitchen to make lunch, I glanced at my pile o’produce and realized that we had almost everything to make Corn and Avocado Salsa.
This is a quick, simple recipe- Enjoy!
Corn salsa
- 1 cup fresh corn (removed from the cob with a knife) you can also use frozen corn defrosted
- 1 bell pepper color of your choice, chopped (I used red)
- 2 medium-sized tomatoes, de-seeded and chopped
- 2 FRESH Jalapeños, deseeded, minced
- 1/2 large onion, chopped (I used a sweet onion, but red/purple onions are tasty too)
- 1 avocado, chopped
- 1 14 ounce can of black beans, rinsed and drained
- Salt and pepper to taste
- Juice of 1 lime
- Approximately a handful of cilantro, minced (if you are like me and cilantro tastes like soap, use parsley instead)
Directions:
- In a large mixing bowl, combine all of the ingredients, stir to combine.
- Place in refrigerator for a minimum of 4 hours before serving. It’s best if it rests overnight before eating. This gives it time for the flavors to mingle and blend.
This is a very pretty, colorful dish. It is great as salsa or as a salad. It’s great with chips, as a side, on tacos, in burritos. No lie, I ate some out of the mixing bowl. 10/10, would do it again.
If you don’t like black beans, good substitutes are white beans or pinto beans.
The kids have off today for MLK Day, so we’re planning some socially distanced shenanigans (shell collecting at the beach, picnic lunch, and picking up our Dream Dinners order). The past few weeks have been so busy, and this week plans to be jam-packed as well.
I’ve written about the San Diego Food Bank’s Neighborhood Distributions before. It’s a great way to stretch your food budget on what is usually the most expensive part of any family grocery trip: Fresh Fruit and Vegetables.
Usually, I do a crockpot meal on Mondays, but now that we are home all the time, we’ve been having an odd combination of fully home-cooked, scratch meals, and frozen entrees and veggies. I have been posting our meal plans on
Hewes Family Fun 