Mexican

Avocado, Roasted Corn and Black Bean Salsa is for Side Dish.

Avocado, Roasted Corn and Black Bean Salsa takes 30 minutes to prepare.

Avocado, Roasted Corn and Black Bean Salsa takes 15 minutes to cook.

Avocado, Roasted Corn and Black Bean Salsa makes 8 servings.

The ingredients for Avocado, Roasted Corn and Black Bean Salsa are:

5 ears, Sweet Corn (roasted, but boil if preferred)
2 Avocados, diced
1 Sweet Onions, medium diced
4 Plum or Roma Tomatoes, diced
Juice of 4 limes
2 Jalapeno Peppers, chopped
1.5 cups black beans, drained
1/4 cup fresh cilantro, chopped
1 tbsp garlic powder
Kosher salt
Fresh ground black pepper

Here is how you make Avocado, Roasted Corn and Black Bean Salsa:

Cook corn according to your preferences. Grilling or roasting can add a delicious smokey flavor, but boiling will also be fine. After corn is cooked, allow to cool or run under cold water to cool. Once corn has cooled a bit, cut off kernals with a large knife.Combine roasted corn, diced avocado, diced tomatoes, diced onion, chopped jalapenos (seeds and stems removed), chopped fresh cilantro, and the juice of 4 limes in large bowl. Add salt, pepper, and garlic powder to taste. Stir gently until all ingredients are mixed together. Cover bowl and allow salsa to sit overnight. After salsa has chilled, taste the salsa and add any more salt, pepper, cilantro or garlic as necessary. Serve cold.Serving Size:?Makes 8 serving approximately 3/4 cup each

The nutritional information for Avocado, Roasted Corn and Black Bean Salsa is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 189.5

• Total Fat: 7.7 g
• Cholesterol: 0.0 mg
• Sodium: 16.3 mg
• Total Carbs: 29.2 g
• Dietary Fiber: 9.0 g
• Protein: 6.4 g

Avocado, Roasted Corn and Black Bean Salsa is Mexican cuisine.

The dietary needs meet for Avocado, Roasted Corn and Black Bean Salsa is Vegan