Best Black Bean Avocado And Corn Salsa Recipes

BLACK BEAN, AVOCADO, AND CORN SALSA

Black Bean, Avocado, and Corn Salsa image

This is one of my most requested recipes. People who don't like avocado, red onion, or spicy food love this corn salsa.

Provided by steamsoldier

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Corn Salsa Recipes

Time 10m

Yield 6

Number Of Ingredients 10

Ingredients

1 (14 ounce) can black beans, rinsed and drained
2 cups frozen corn kernels
1 cup cilantro, roughly chopped
½ red onion, chopped
1 ½ limes, juiced
2 tablespoons extra-virgin olive oil
2 teaspoons hot sauce
1 ½ teaspoons ground cumin
salt and ground black pepper to taste
1 avocado, diced

Steps:

Mix black beans, corn, cilantro, red onion, lime juice, oil, hot sauce, cumin, salt, and pepper together in a large bowl. Lightly toss in avocado immediately before serving to ensure it does not turn brown.

Nutrition Facts : Calories 215 calories, Carbohydrate 28.4 g, Fat 10.2 g, Fiber 9 g, Protein 6.8 g, SaturatedFat 1.5 g, Sodium 330 mg, Sugar 2.8 g

GRILLED TURKEY OR CHICKEN CUTLETS WITH BLACK BEAN, CORN, TOMATO AND AVOCADO SALSA

Grilled Turkey or Chicken Cutlets with Black Bean, Corn, Tomato and Avocado Salsa image

Provided by Food Network Kitchen

Categories main-dish

Time 38m

Number Of Ingredients 11

Ingredients

1 tablespoon Dijon mustard
2 tablespoons red wine vinegar
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
1/3 cup extra-virgin olive oil
4 turkey or chicken cutlets (each about 4-6 ounces)
1 15-ounce can black beans, drained and rinsed
1 cup cooked fresh or thawed frozen corn kernels
8 to 10 small cherry tomatoes, quartered
1 medium Hass avocado, halved, pitted, peeled, and cut into small dice
1/4 cup lightly packed cilantro leaves

Steps:

1. Whisk the mustard and vinegar in a large bowl, season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Gradually whisk in the olive oil. Season the cutlets with some salt and pepper and put in a large non-reactive glass or ceramic bowl. Pour about a 1/4 cup of the dressing over the cutlets and turn to coat evenly. Cover and marinate for 15 minutes at room temperature, or in the refrigerator for up to 8 hours.
2. Add the beans, corn, and tomatoes to the remaining dressing. Season the salsa with salt and pepper and toss to coat evenly. Add the avocado and cilantro and gently mix, taking care not to break up the avocado.
3. Preheat a stovetop grill or grill pan on medium-high. Drain the cutlets and grill until lightly browned and firm to the touch, about 3 to 4 minutes per side. Serve hot with the salsa.

Nutrition Facts : Calories 389, Fat 17 grams, SaturatedFat 2.5 grams, Cholesterol 82 milligrams, Sodium 397 milligrams, Carbohydrate 24 grams, Fiber 8 grams, Protein 39 grams

MEXICAN CORN AND BLACK BEAN AVOCADO SALSA

Mexican Corn and Black Bean Avocado Salsa image

I love this Salsa. It is really tasty on Tortilla chips,and goes well on top of salads. This is my version of the Mexican dish. Enjoy

Provided by Nor Mac

Categories Other Appetizers

Time 20m

Number Of Ingredients 12

Ingredients

1 can(s) 15 ounce can of sweet corn. drained and rinsed
1 can(s) 15 ounce can of black beans drained and rinsed well
1 can(s) 14-15 ounce of diced tomatoes with green chili's
1 soft avocado peeled and chopped
1 pt grape tomatoes each chopped in 4's
1/2 finely chopped red onion
2 tsp honey
1/8 -1/4 tsp cayenne red pepper
3 Tbsp lime juice divided
1/2 tsp salt
2 tsp olive oil
3 Tbsp chopped fresh cilantro

Steps:

1. Rinse the black beans and corn. Strain them,and add to a medium bowl. Add the canned diced tomatoes with juice. Stir to combine.
2. Add the chopped Cilantro,and chopped onion, lime juice,honey Cayenne pepper,salt,and olive oil. Stir to combine all.
3. Peel and chop Avocado. Toss Avocado with 1 tablespoon of Lime juice. Chop Grape tomatoes. Add both to bowl with corn mixture. Stir to combine all,and refrigerate. Serve with Tortilla chips,or top salads with it.