Cooling Avocado Cucumber Salsa with Grilled Corn, Bell Peppers, and Black Beans
Cooling Avocado Cucumber Salsa with Grilled Corn, Bell Peppers, and Black Beans
Ingredients
For the Salsa
- 2 ripe avocado, diced
- 1 cucumber, peeled, seeded, and diced
- 1/4 cup red onion, finely diced
- 1 jalapeño pepper, seeded and finely minced (adjust to taste)
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
- 2 tablespoons olive oil
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, freshly ground, or to taste
For the Add-ins
- 1 cup corn kernels, from 1-2 ears, grilled
- 1/2 cup bell pepper, any color, chopped
- 1 cup black beans, rinsed and drained
Instructions
- 1
If grilling corn, grill ears of corn until lightly charred. Let cool slightly, then carefully cut the kernels off the cob. If using pre-grilled corn, ensure it's ready.
⏱️ 5 min•🌡️ 400 - 2
In a medium bowl, gently combine the diced avocado, diced cucumber, finely diced red onion, minced jalapeño pepper, chopped cilantro, grilled corn kernels, chopped bell pepper, and rinsed black beans.
⏱️ 5 min - 3
In a small bowl, whisk together the fresh lime juice and olive oil. Season with salt and freshly ground black pepper.
⏱️ 2 min - 4
Pour the lime dressing over the avocado and cucumber mixture. Gently toss to coat all ingredients evenly.
⏱️ 2 min - 5
Taste and adjust seasoning if necessary. For best flavor, let the salsa sit for at least 5 minutes before serving to allow the flavors to meld.
⏱️ 6 min
Kitchen Tools
Nutrition Facts (per serving)
Cooling Avocado Cucumber Salsa with Grilled Corn, Bell Peppers, and Black Beans
Ingredients
For the Salsa
- 2 ripe avocado, diced
- 1 cucumber, peeled, seeded, and diced
- 1/4 cup red onion, finely diced
- 1 jalapeño pepper, seeded and finely minced (adjust to taste)
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
- 2 tablespoons olive oil
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, freshly ground, or to taste
For the Add-ins
- 1 cup corn kernels, from 1-2 ears, grilled
- 1/2 cup bell pepper, any color, chopped
- 1 cup black beans, rinsed and drained
Instructions
- 1
If grilling corn, grill ears of corn until lightly charred. Let cool slightly, then carefully cut the kernels off the cob. If using pre-grilled corn, ensure it's ready.
⏱️ 5 min•🌡️ 400 - 2
In a medium bowl, gently combine the diced avocado, diced cucumber, finely diced red onion, minced jalapeño pepper, chopped cilantro, grilled corn kernels, chopped bell pepper, and rinsed black beans.
⏱️ 5 min - 3
In a small bowl, whisk together the fresh lime juice and olive oil. Season with salt and freshly ground black pepper.
⏱️ 2 min - 4
Pour the lime dressing over the avocado and cucumber mixture. Gently toss to coat all ingredients evenly.
⏱️ 2 min - 5
Taste and adjust seasoning if necessary. For best flavor, let the salsa sit for at least 5 minutes before serving to allow the flavors to meld.
⏱️ 6 min