Mexican

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

Roasted Corn, Black Bean and Avocado Salsa takes 20 minutes to prepare.

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

Roasted Corn, Black Bean and Avocado Salsa makes 12 servings.

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

1 Avocado diced
2 ears of corn (preferrably roasted) may use can
1/2 to 1 diced red bell pepper (other color if you prefer)
1 diced roma, or other small tomato
1/2 to 1 jalapeno (seeds and membrane removed) diced
1 cup low-salt black beans
2 Tbsp. minced (or diced) onion
1/4 to 1/2 fresh lime juice
1/2 tsp. cumin
1/2 tsp. salt or to taste
1/2 tsp. garlic powder

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

This dish is best made with roasted corn on the cob, then slice off kernels and allowed to cool. Dice all ingredients. Drain off black beans and place in bowl. Then add corn, tomatoes, peppers, onion and toss to mix. Gently add avocado and spices and mix to combine. This recipe can be suited to taste so feel free to add other fresh ingredients or spices. Best if chilled for an hour so that flavors combine. May serve atop chicken or as a side dish. Also great with baked tortilla chips or slices of Jicama. Number of Servings: 12Recipe submitted by SparkPeople user SKISINCO.

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

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 57.9

• Total Fat: 2.5 g
• Cholesterol: 0.0 mg
• Sodium: 177.4 mg
• Total Carbs: 8.4 g
• Dietary Fiber: 2.8 g
• Protein: 2.1 g

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

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