Corn, Black Bean, and Avocado Salsa

Want to be the fan favorite at your next potluck? Make. This. Salsa. I guarantee that you wont be taking home, or pawning off leftovers with this one!

Everything that could possibly serve as a base for a southwestern dip: tomatoes, black bean, corn, or avocado, end up going into this healthy and flavor packed dip. It’s perfect on tortilla chips but for those of you that can have cheese, I can’t even begin to imagine how awesome it would be in a quesadilla!

Read on for the recipe and nutrition facts!

• 3 ears of corn 
• 1/4 cup diced red onion
• 3 roma tomatoes, seeds removed and diced
• 1 avocado, cut into 1/4 inch cubes
• 1- 15oz can black beans, drained and rinsed
• 1 tbs olive oil
• 1 tbs rice vinegar
• juice of 1 lime
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp cumin
• 1/4 tsp cayenne

Blanch the corn on the cob by boiling 2 inches of water in a wide bottomed sauce pan. Cook the corn 4 min on each side. Rinse with cool water and let cool until you can cut the corn off the cob. I like to cut the cob in half, set the cob on the cut end, so it is stable, and then use a small paring knife to cut down the cob.

Combine all ingredients through black beans.

In a small bowl mix remaining ingredients until olive oil is combined into the lime juice and vinegar.

Mix vinaigrette and veggie/bean mix. Serve up fresh!

Makes 20 – 1/4 cup servings