Monday, October 26, 2009

Corn and Avocado Salsa

This salsa was the perfect accompaniment to our spicy shredded pork! I was looking for something that was healthy, had a great crunch, and paired well with our pork tacos, and this recipe foot the bill. I loved the tastes of the red bell peppers, onions, beans, and avocado with the slight hint of garlic and vinegar. It includes crushed red pepper (you can substitute sliced jalapeno peppers too) for a nice warm heat. The original recipe calls for fresh corn, but I subbed in canned corn which was fine. If you plan to make this ahead of time, I would chop and mix all ingredients together, but add the avocado right before serving so you will avoid it getting brown. This recipe made a lot more than what I needed, so next time I will scale the recipe in half!

3 ears fresh corn, husks and silks removed (Used 15-oz can of corn, drained)
1 can black beans, drained and rinsed
2 avocados- peeled, pitted, and cubed
1/4 large red onion, finely diced
1 red bell pepper
1 Tbsp minced garlic
1/2 Tbsp ground cumin
1 tsp crushed red pepper flakes
¼ cup chopped fresh cilantro
1/3 cup red wine vinegar
2 Tbsp olive oil
¼ cup fresh lime juice (roughly 2 limes)
Salt and Black pepper, to taste

1. Place the corn in a large pot with enough water to cover, and bring to a boil. Cook until kernels are tender but crisp, about 5 minutes. Drain, and cool in cold water. Use a knife to scrape kernels from the cobs.
2. Place kernels in a medium bowl.
3. Stir in avocados, red onion, bell pepper, and garlic.
4. Add cumin, red pepper flakes, and cilantro.
5. Mix in vinegar, olive oil, and lime juice.
6. Season with salt and pepper.

Source: All Recipes


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