Photo: Hector Sanchez; Styling: Caroline M. Cunningham
Yield
Makes 6 servings

Fresh flavors abound in Avocado-Corn Salsa. We serve Avocado-Corn Salsa over Black Bean Cakes.

How to Make It

Whisk together lime zest, lime juice, canola oil, Dijon mustard, and dried crushed red pepper in a large bowl. Stir in corn kernels, halved grape tomatoes, diced avocado, diced red onion, basil, and cilantro. Add salt and pepper.

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