Salsa
So truthfully it has more than four ingredients but that's how I recall what to purchase at the grocery store
So truthfully it has more than four ingredients but that's how I recall what to purchase at the grocery store
- Carbohydrate 35.713868850934 g
- Cholesterol 0 mg
- Fat 9.43794984932255 g
- Fiber 10.4465668322284 g
- Protein 8.40483549262724 g
- Saturated Fat 1.39776417419596 g
- Serving Size 1 1 Serving (232g)
- Sodium 807.009551990064 mg
- Sugar 25.2673020187057 g
- Trans Fat 0.620565451780341 g
- Calories 240 calories
Step-by-step
- Prepare dressing by mixing lime juice, olive oil, salt & pepper in a small bowl.
- Pour over 4 main ingredients in larger bowl and mix together.
- Taste...then if you're like me, add more lime.
- Great served with "Scoops" chips.
- Enjoy!
Uneven chopping ruins bean and corn salads by creating a disjointed texture where dense bites dominate delicate ones. Achieving uniformity across every ingredient ensures proper distribution on a chip.
- Dice the avocados and grape tomatoes to match the diameter of a single corn kernel, approximately one-quarter inch.
- Whisk the lime juice and olive oil vigorously in a small bowl until fully emulsified before pouring over the vegetables.
- Rinse canned black beans in a colander under cold water for at least thirty seconds to remove excess starch and metallic canning liquid.
- Drain the canned corn thoroughly in a fine-mesh sieve for ten minutes to prevent excess moisture from diluting the dressing.
- Store leftovers in an airtight container in the refrigerator for up to twenty-four hours, though avocado browning may occur.
Dietary adjustments are straightforward since this recipe naturally contains no animal products or gluten. Substitute neutral vegetable oil in a one-to-one ratio if olive oil flavor proves too heavy.
