A quick and easy dip with fresh flavor. Our Original Tex-Mex Petite Diced Tomatoes & Green Chilies give the perfect amount of heat along with crisp corn and black beans for a hearty salsa that everyone will love!
1 (15 ounce) can black beans, drained and rinsed1 (15 ounce) can whole kernel canned corn, drained, or 2 cups blanched fresh corn cut from the cob3/4 cup red onion, diced1 jalapeno pepper, seeds and membrane removed, minced (leave seeds and membrane if you like heat)1/2 cup chopped fresh cilantro1 avocado, diced4 tablespoons olive oil3 tablespoons fresh squeezed lime juice1 tablespoon cumin1 garlic clove, minced1 teaspoon paprikasalt and freshly ground black pepper, to taste
- In a large bowl, add all ingredients except salt and pepper. Stir to combine and taste for seasoning. Season as needed with salt and pepper.
- Refrigerate for 15 minutes to one hour. Serve with hearty tortilla chips or corn chip scoops.
How to Blanch Fresh Corn:
Bring a large pot of water to a boil. Add corn cobs to boiling water and cook for 5 to 6 minutes. Let the corn cool enough that you can hold the cob and cut the kernels from the cob.