Cooking Instructions

Follow these steps for perfect results

Ingredients

0/7 checked
6
servings
2 unit

avocados

diced

2 unit

tomatoes

diced

24 ounce

white shoepeg corn

drained

28 ounce

black beans

drained

0.25 cup

green onion

chopped

0.25 cup

fresh cilantro

chopped

2 tbsp

fresh lime juice

fresh

Step 1
~3 min

Combine shoepeg corn and black beans in a medium-sized bowl.

Step 2
~3 min

Dice the tomatoes and avocados.

Step 3
~3 min

Chop the green onion and cilantro.

Step 4
~3 min

Add the tomato, avocado, green onion, and cilantro to the black bean and corn mixture.

Step 5
~3 min

Gently fold the ingredients together, being careful not to smash the avocados.

Step 6
~3 min

Pour the fresh lime juice over the salsa.

Step 7
~3 min

Serve immediately or chill for later.

Pro Tips & Suggestions

Expert advice for the best results

For a spicier salsa, add diced jalapeno pepper.

Chill the salsa for at least 30 minutes before serving to allow the flavors to meld.

Cooking Experience

Everything you need to know before you start

Time & Preparation

Cleanup Time

5 minutes

Batch Cooking
Not Ideal
Make Ahead

Can be made a day ahead

Freezable
Kid Friendly

Cooking Environment

Messiness Level
Low
Smell Intensity
Mild
Noise Level
Quiet
Elder Friendly
Suitable for seniors

Plating & Presentation

Serving Suggestions

Serve with tortilla chips

Top grilled fish or chicken

Add to tacos or burritos

Perfect Pairings

Food Pairings

Grilled fish tacos
Chicken fajitas
Quesadillas

Drink Pairings

Cultural Heritage

Discover the story behind this recipe

Origin & Tradition

Region of Origin

Southwestern United States

Cultural Significance

A staple of Southwestern cuisine, often served at gatherings and celebrations.

Style

Occasions & Celebrations

Festive Uses

Cinco de Mayo
Summer barbecues

Occasion Tags

Party
Summer
Barbecue
Snack

Popularity Score

70/100

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