Description
A light summery side dish or salsa that is full of diced tomatoes, red onions, grilled corn, cilantro, lime juice and for a little creamy texture, avocados.
Ingredients
- FOR THE SALSA:
- 2 ears Corn, Preferably Grilled But Frozen Or Canned Would Work
- ½ whole Green Pepper, Diced
- ½ whole Red Pepper, Diced
- 6 whole Grape Tomatoes, Halved
- 2 cloves Garlic, Minced
- 1 Tablespoon Shallot, Diced
- 3 Tablespoons Red Onion, Sliced Or Diced
- 1 whole Avocado, Pitted And Diced
- 15 ounces, weight Canned Black Beans, Drained And Rinsed
- FOR THE VINAIGRETTE:
- 4 Tablespoons Olive Oil
- 1 Tablespoon White Wine Vinegar
- 1 teaspoon Lime Zest
- 4 Tablespoons Lime Juice
- 1 Tablespoon Sugar
- ¼ cups Cliantro, Chopped
- 1 teaspoon Sea Salt
- ¼ teaspoons Black Pepper
- ¼ teaspoons Cayenne Pepper
- ¼ teaspoons Cumin
Preparation
Combine corn, peppers, tomatoes, garlic, shallots, red onion and avocado in a bowl. Drain and thoroughly rinse the beans and add to the bowl.
In a small measuring cup or bowl, combine vinaigrette ingredients. Pour over the salsa. Mix and refrigerate for at least 2 hours before serving
