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Salsas have long been a cherished staple in various cuisines, particularly in Latin American dishes where they serve as a vibrant accompaniment to a multitude of meals. Their versatility allows for a plethora of ingredients, making it easy to customize flavors to suit any palate. Among the myriad of salsa recipes, the refreshing chilled corn and black bean salsa stands out for its bright colors, satisfying textures, and wholesome ingredients. This dish not only brings a burst of flavor but also packs a nutritional punch, making it an excellent choice for health-conscious food lovers.

Chilled Corn & Black Bean Salsa

Discover the vibrant and healthy delight of Refreshing Chilled Corn & Black Bean Salsa! This colorful dish is packed with sweet corn, protein-rich black beans, and a medley of fresh vegetables like red bell pepper, cherry tomatoes, and creamy avocado. Perfect for summer gatherings, picnics, or as a refreshing dip, this salsa is easy to make and sure to impress. Enjoy the nutritious benefits while savoring every bite and bring a burst of flavor to your table!
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Ingredients
  

2 cups fresh corn kernels (about 4 medium ears, or use frozen)

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

1 medium red bell pepper, finely diced

1 small red onion, finely chopped

1 cup cherry tomatoes, quartered

1 avocado, diced

1/4 cup fresh cilantro, chopped

1 lime, juiced

2 tablespoons olive oil

1 teaspoon ground cumin

1/2 teaspoon chili powder

Salt and pepper, to taste

Instructions
 

Prep the Corn: If using fresh corn, boil a pot of water and cook the corn ears for 3-5 minutes. Drain and let cool. Once cooled, cut the kernels off the cob and place them in a large mixing bowl. If using frozen corn, thaw and briefly sauté it in a pan with a bit of olive oil for added flavor before adding to the bowl.

    Combine the Veggies: Add the drained and rinsed black beans, diced red bell pepper, red onion, cherry tomatoes, and chopped cilantro to the bowl with corn.

      Make the Dressing: In a small bowl, whisk together the lime juice, olive oil, ground cumin, chili powder, salt, and pepper.

        Toss Together: Pour the dressing over the corn and bean mixture, gently tossing to combine until everything is well-coated with the dressing.

          Add Avocado Last: Carefully fold in the diced avocado to prevent it from becoming mushy. Adjust seasoning if necessary.

            Chill: Cover the salsa with plastic wrap or transfer it to an airtight container and refrigerate for at least 30 minutes to let the flavors meld.

              Serve: Serve chilled as a refreshing dip with tortilla chips, or as a topping for grilled meats or tacos.

                Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 6 servings