In the Kitchen: Get Me Some Green–Roasted Corn & Avocado Salsa Recipe

I was recently fortunate enough to sample a Hass avocado from Paradise Grove in Ventura, California.  Now, not being a big guacamole fan, I’m always looking for interesting ways to use this bumpy, green fruit.  One thing I love is actually mashing up very ripe avocados and using them to replace half of the fat in quick bread and muffin recipes.  You’d be amazed at the results!

But, on these long, sunny days of summer, I’m more inclined to find no-bake ways to enjoy my foods.  And fortunately for me, I came up with the following recipe for a Roasted corn and Avocado Salsa.  It is YUMMY!

If you’re having any end of summer BBQ’s this year, jot down these ingredients before heading off to the market.  You won’t be sorry.

   Roasted Corn & Avocado Salsa

2 ears of corn, roasted or grilled (leftover is fine)

3 roma tomatoes, diced

1 small red pepper, diced

1/3 cup red onion, finely chopped

1/2 jalapeno pepper, seeded and minced

1 (15 oz) can black beans, rinsed and drained

1 avocado, peeled, pitted and diced

2 tablespoons olive or canola oil

2 tablespoons fresh lime juice, about 1 lime

1/2 teaspoon kosher salt


Cut corn of cobs.  Combine corn in a bowl with the next 5 ingredients, through beans.  Gently fold in avocado, olive oil, lime juice, and salt.  Chill a few hours, or over night to let flavors combine.

Enjoy!  Let me know what you think.

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