Avocado Black Bean Charred Corn Salsa
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 6-8 1x
Ingredients
- 4 ears or corn, charred
- 1 red bell pepper, diced
- 1–15 oz cans beans, drained and rinsedÂ
- 1/2 red onion, diced
- 1/2 green bell pepper, diced
- 1 yellow bell pepper, diced
- 1 jalepeno seeds removed and diced
- 1/2 c cherry tomatoes, diced
- 3 T olive oil
- Juice of 3 large limes
- 1 tsp salt
- 3/4 tsp pepper
- 1/4 tsp chili powder
- 2 large haas avocados, cubed
- 1 bunch of cilantro, chopped
- Queso Fresco, for serving
Instructions
- Heat Grill or cast iron skillet. Rub each ear of corn with olive oil and season with salt and pepper. Cook corn until nicely charred on all sides.
- In a large mixing bowl, combine red onion, bell peppers, black beans, jalepeno, tomatoes, olive oil, lime juice, spices, and stir it up. Add charred corn and toss to combine.
- Just before serving, add diced avocado, cilantro, and sprinkle the top with queso fresco.
- Enjoy!!
