Roasted Corn, Black Bean and Avocado Salsa

From Jeanette's Healthy Living


The roasted corn adds a nice chewy sweetness to this salsa. This salsa would be great as a dip with corn tortilla chips, as an accompaniment to grilled fish or chicken, or just enjoyed by the spoonful! If you are not serving this salsa right away, chop up and add the avocado just before serving to prevent browning.


1 cup corn or 1 cob of corn, roasted

1 1/2 cups cooked black beans (or one 15-ounce can)

1 avocado, diced

1/2 cup red bell pepper, diced

1 scallion, minced

2 teaspoons chopped cilantro

1 scallion, minced

1 teaspoon ground cumin 

1 teaspoon ground coriander

1-2 teaspoons fresh jalapeno pepper, minced

juice of one lime

1 tablespoon extra virgin olive oil

salt and pepper


To roast corn kernels, place corn kernels and 2 teaspoons olive oil in a cast iron pan. Cook on medium heat until corn turns light brown and caramelizes. Alternatively, if using corn on the cob, corn can be roasted on the grill.


Mix all ingredients together. Chill before serving.