Avocado, Corn, and Black Bean Salsa
12 oz bag of frozen corn kernels
15 oz. can of low-sodium black beans, rinsed and drained
1 medium-sized red onion, finely diced
1 red bell pepper, seeded and diced
1 Tbsp. minced garlic
1 Tbsp. ground cumin
1 tsp. crushed red chili pepper flakes
1/4 cup chopped fresh cilantro
2 Tbsp. olive oil
1/3 cup red wine vinegar
1/4 cup freshly squeezed lime juice
course (kosher or sea) salt and freshly ground black pepper, to taste
2 avocados (wait to prep avocados until just before serving)
A few hours before serving, prep salsa (EXCEPT avocados) as follows:
Steam corn kernels according to instructions on the bag. Place kernels in a medium sized bowl. Stir in black beans, red onion, bell pepper, and garlic. Add cumin, red chili pepper flakes, and cilantro. Mix in olive oil, vinegar, and lime juice. Season with salt and pepper. Refrigerate mixture until almost serving time.
Just before serving:
Peel, pit, and cube the avocados. Stir cubed avocados into the salsa mixture.
Serve with corn tortilla chips (good with white, yellow, or blue corn chips). This salsa is also excellent alongside grilled chicken or as a topping on fish tacos.
Note: This recipe is even better when made with fresh corn in season, in place of the frozen bag of corn. To do so, cook 3 ears of corn-on-the-cob in boiling water for 5 minutes; drain and cool in cold water. Use a knife to scrape kernels off the cobs.