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Photo: Hector Sanchez; Styling: Caroline M. Cunningham

Avocado-Corn Salsa

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

This recipe goes with Black Bean Cakes with Avocado-Corn Salsa

Southern Living NOVEMBER 2013

  • Yield: Makes 6 servings

Ingredients

  • 1 tablespoon lime zest
  • 1/4 cup fresh lime juice
  • 2 tablespoons canola oil
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon dried crushed red pepper
  • 2 cups fresh corn kernels
  • 1 cup halved grape tomatoes
  • 1 small avocado, diced
  • 1/3 cup diced red onion
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons chopped fresh cilantro
  • Salt
  • Pepper

Preparation

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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Avocado-Corn Salsa recipe

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