Try this Fiesta Corn & Avocado Salsa recipe, or contribute your own.
- 1 teaspoon salt
- 1 clove garlic minced
- 2 tablespoons olive oil
- 1/4 cup chopped cilantro
- juice of 1 lime
- pinch cayenne pepper
- 1 and 1/2 cups fresh canned, or frozen (and thawed) corn kernels
- 1 and 1/2 cups black beans
- 1/2 small red onion diced
- 1 cup diced tomato
- 1 avocado, chopped (i like larger chunks)
- pinch ground pepper
- optional:â 1 small jalapeno pepper seeded and chopped
- Carbohydrate 3.80946166666667 g
- Cholesterol 0 mg
- Fat 1.893008334057 g
- Fiber 0.876066696147124 g
- Protein 0.679695 g
- Saturated Fat 0.265550833433258 g
- Serving Size 1 1 cup (71g)
- Sodium 3.52358333334781 mg
- Sugar 2.93339497051954 g
- Trans Fat 0.0969808333529307 g
- Calories 31 calories
Step-by-step
- 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.)
Standard recipes rarely explain how crucial the resting phase is for vegetable salads. While combining corn, black beans, tomatoes, and avocado seems straightforward, the physical interaction between acid and produce requires specific timing. Letting this mixture rest in the refrigerator for at least sixty minutes allows the salt to draw out excess moisture from the tomatoes, concentrating their natural sugars while the lime juice lightly cures the red onion.
Acidity serves a double function here, acting as a preservative to prevent enzymatic browning in the avocado lipids while cutting through the rich texture of the fruit. Dicing the red onion finely—aiming for pieces no larger than an eighth of an inch—ensures that sharp sulfur compounds distribute evenly rather than overpowering individual bites.
Textural contrast dictates proper execution. Using fresh corn cut straight from the cob offers a snappy crunch that canned or thawed frozen kernels cannot replicate, though all three function adequately if drained thoroughly. Combining this produce with black beans adds a dense, earthy counterweight to the juicy tomatoes.
Serving this mixture alongside heavily charred proteins creates an effective temperature and flavor contrast. Spooning the cold salsa over hot, blistered skirt steak or freshly grilled fish allows the heat of the meat to release aromatic notes from the cilantro and garlic without melting the avocado chunks. For a casual presentation, pair the bowl with sturdy tortilla chips that possess enough structural integrity to scoop up dense beans and corn without breaking.
