A little avocado takes this salsa to another level.
Corn & Black Bean Salsa
Chef Madeline Rundella
12 servings
25 minutes
5 minutes
Latin American
Snack
You can roast your own tomatoes if you like, but relying on canned and frozen produce means you can keep these ingredients on hand.
Ingredients
- 1 14oz can diced fire roasted tomatoes, drained
- 1 cup frozen corn, thawed
- 1 cup canned black beans, rinsed and drained
- 1 small red onion, chopped
- 6 green onions, thinly sliced
- 1 lime, zested and juiced
- 1 tsp chili powder
- 1 tsp ground cumin
- ¼ tsp salt
- ½ cup fresh cilantro, chopped
- 1 tbsp olive oil
Tools
- Chef’s Knife
- Cutting Board
- Mixing Bowl Set
- Chip and Dip Bowl
- Serving Spoon
Directions
Combine all ingredients in a mixing bowl. Cover and refrigerate until ready to serve. Serve with tortilla chips.